Panna Cotta Coco Chocolat
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.
Panna cotta coco chocolat. Panna cotta has become a very popular dessert on our shores these last few years and for good reason. Add the sugar and chocolate and whisk over medium low heat until the gelatin dissolves and the chocolate melts. It s a luscious totally italian custard no eggs just cream and flavorings.
Panna cotta is usually vanilla this one is for chocolate lovers. Remove from the heat and stir in the vanilla. This chocolate panna cotta is lightly sweet and rich.
Pour the coconut milk or heavy cream into a medium saucepan and sprinkle the gelatin over it. Add vanilla and pour through a strainer into a large measuring cup. A wonderful ending to a meal any time of year chilled desserts are especially nice in the summertime.
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. Diced mango to serve.
Add sugar and chocolate. Sprinkle gelating over the top of the coconut milk and let stand several minutes. Set a strainer over a large bowl and pour the chocolate mixture into it.
2 tsp vanilla extract or one vanilla bean. Let sit for 10 minutes. Enjoy garnished with creme anglaise ganache berries or berry sauce or some shaved chocolate.