Chocolate Panna Cotta with Raspberries

The popular Italian dessert is usually made with sweet cream, milk, and gelatin. This time, we decided to add a bit of cocoa powder, and the seductive white dessert transforms into a dark delicacy in no time.

Details

Preparation Time: 255 minutes
Cooking Time: 5 minutes
Difficulty: 1
Spiciness: 0
Number of Servings: 6

Ingredients

80 ml Water
3 teaspoons Gelatin powder, unsweetened
500 ml Sweet cream
150 g Sugar, white
100 g Cocoa, powdered, unsweetened
0.5 piece Vanilla, extract, natural
250 ml Milk, whole milk
100 g Raspberries

Steps

In a small cup, mix the powdered gelatin with water. Let it sit for about 5 minutes to allow the gelatin to swell. Rinse the raspberries under running water if needed and drain them well.
Place a slightly larger cup with sweet cream, sugar, and cocoa powder on the stove. Split the vanilla pod lengthwise and scrape out the seeds with the tip of a knife, adding both the seeds and the pod to the cup. Heat the mixture slowly over moderate heat, stirring constantly until the sugar is completely dissolved. Once the mixture boils, remove the cup from the heat. Remove the vanilla pod, add the gelatin, and stir until it is completely dissolved.
Pour the liquid through a fine sieve into a bowl and mix with the milk. Rinse the molds (you can also use plastic cups with a volume of about 180 ml) with cold water and place two or three raspberries at the bottom. Fill the molds almost to the top with the prepared mixture. Let the mixture cool to room temperature, then cover the molds with transparent foil and refrigerate for 3 to 4 hours to allow the dessert to cool and set.
Turn the cooled panna cotta onto a plate and garnish with the remaining raspberries. If desired, drizzle with any sauce of your choice and serve.

Nutrition Information (Per 100g)

Calories: 384.34 kcal
Fat: 3.53 g
- Saturated Fat: 0 g
Carbohydrates: 73.48 g
- Sugars: 52.28 g
Protein: 15.9 g
Fiber: 7.07 g

Advice

Instead of gelatin, you can use agar-agar.