Panna Cotta Coco Chocolat
Enjoy garnished with creme anglaise ganache berries or berry sauce or some shaved chocolate.
Panna cotta coco chocolat. Panna cotta is usually vanilla this one is for chocolate lovers. Diced mango to serve. Add the sugar and chocolate and whisk over medium low heat until the gelatin dissolves and the chocolate melts.
Panna cotta has become a very popular dessert on our shores these last few years and for good reason. This is good served alone or with the slightest dusting of finely ground cocoa nibs or shaved chocolate. Whisk over medium low heat to scald and until the gelatin and chocolate are melted.
Set a strainer over a large bowl and pour the chocolate mixture into it. 250 ml 1 cup heavy cream replace with more coconut milk for vegan version 1 tbsp gelatine or 1 tsp agar agar see note below for vegan option 3 tbsp water. Add vanilla and pour through a strainer into a large measuring cup.
Place the coconut milk in a medium saucepan. 2 tsp vanilla extract or one vanilla bean. Pour the coconut milk or heavy cream into a medium saucepan and sprinkle the gelatin over it.
Add sugar and chocolate. This chocolate panna cotta is lightly sweet and rich. It s a luscious totally italian custard no eggs just cream and flavorings.
Rind of 1 lime or lemon use vegetable peeler to peel it. Sprinkle gelating over the top of the coconut milk and let stand several minutes. A wonderful ending to a meal any time of year chilled desserts are especially nice in the summertime.