Chocolate Panna Cotta with Raspberry
Ingredients
- 2½ tsp unflavored gelatin
- ¼ cup cold water
- 2 cups heavy cream
- 1 cup whole milk
- ½ cup granulated sugar
- ¼ cup high-quality unsweetened cocoa powder
- 4 oz dark chocolate 60-70% cacao, finely chopped
- 1 tsp pure vanilla extract
- Fresh raspberries for serving
- Optional: raspberry coulis see below, mint leaves, or cocoa powder for garnish
Instructions
- Bloom gelatin in cold water for 5-7 minutes.
- Heat cream, milk, sugar, and cocoa powder until steaming; don’t boil.
- Stir in chocolate until melted.
- Add gelatin and vanilla; stir until dissolved.
- Strain mixture and pour into 6 ramekins.
- Chill for 4-6 hours.
- Serve with raspberries and optional garnishes.
Equipment
For detailed step-by-step instructions, check out the full recipe above.
Equipment Needed
- Small bowl
- Medium saucepan
- Whisk
- Fine-mesh sieve
- Large measuring cup or bowl with spout
- 6 ramekins, small glasses, or molds (4-6 oz each)
- Plastic wrap
- Blender (optional, for coulis)
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