Panna Cotta Coco Chocolat
A wonderful ending to a meal any time of year chilled desserts are especially nice in the summertime.
Panna cotta coco chocolat. Set a strainer over a large bowl and pour the chocolate mixture into it. Remove from the heat and stir in the vanilla. 250 ml 1 cup full fat coconut milk.
It s a luscious totally italian custard no eggs just cream and flavorings. This chocolate panna cotta is lightly sweet and rich. 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. Rind of 1 lime or lemon use vegetable peeler to peel it.
Panna cotta is usually vanilla this one is for chocolate lovers. 2 tsp vanilla extract or one vanilla bean. Sprinkle gelating over the top of the coconut milk and let stand several minutes.
Add sugar and chocolate. Pour the coconut milk or heavy cream into a medium saucepan and sprinkle the gelatin over it. Whisk over medium low heat to scald and until the gelatin and chocolate are melted.
Add vanilla and pour through a strainer into a large measuring cup. Enjoy garnished with creme anglaise ganache berries or berry sauce or some shaved chocolate. Place the coconut milk in a medium saucepan.