Panna Cotta Coco Chocolat
It s a luscious totally italian custard no eggs just cream and flavorings.
Panna cotta coco chocolat. A wonderful ending to a meal any time of year chilled desserts are especially nice in the summertime. 250 ml 1 cup full fat coconut milk. Panna cotta is usually vanilla this one is for chocolate lovers.
Pour the coconut milk or heavy cream into a medium saucepan and sprinkle the gelatin over it. Diced mango to serve. 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.
This is good served alone or with the slightest dusting of finely ground cocoa nibs or shaved chocolate. Rind of 1 lime or lemon use vegetable peeler to peel it. Add the sugar and chocolate and whisk over medium low heat until the gelatin dissolves and the chocolate melts.
Let sit for 10 minutes. Set a strainer over a large bowl and pour the chocolate mixture into it. Place the coconut milk in a medium saucepan.
Enjoy garnished with creme anglaise ganache berries or berry sauce or some shaved chocolate. 2 tsp vanilla extract or one vanilla bean. Sprinkle gelating over the top of the coconut milk and let stand several minutes.
Add vanilla and pour through a strainer into a large measuring cup. Panna cotta has become a very popular dessert on our shores these last few years and for good reason. This chocolate panna cotta is lightly sweet and rich.