Raspberry Chocolate Panna Cotta
Servings: 2
Calories: 639kcal
Ingredients
- 2 teaspoons (6 g) unflavored powdered gelatin
- 4 tablespoons (60 mL) hot water
- 2 ounces (60 g) milk chocolate, broken into chunks
- ¼ cup (60 mL) full-fat milk
- ¾ cup (175 mL) heavy cream
- ½ teaspoon (2.5 mL) pure vanilla extract
- ¼ cup (31 g) powdered sugar
- 5 ounces (140 g) raspberries
- 2 tablespoons (14 g) slivered almonds
Instructions
- Pour powdered gelatin into a small bowl and cover with hot water. Stir thoroughly until gelatin is dissolved and there are no lumps.
- In a double boiler or microwave, melt the chocolate. Set aside to cool, stirring occasionally.
- Pour the milk and cream into a saucepan with the vanilla extract and sugar. Stir to combine and bring to a boil, then remove from the heat. Add the dissolved gelatin and stir until completely blended. Divide the cream mixture into 2 equal parts. Add the melted chocolate to one of them and mix thoroughly. Set aside to cool for 10 minutes.
- Prepare 2 glasses. Into each of them, put a cream layer, alternating with a chocolate layer and a layer of raspberries. Continue until all the ingredients are used up. Cover and refrigerate for at least 3 hours or overnight. Just before serving, sprinkle with slivered almonds.
Nutrition
Calories: 639kcal | Carbohydrates: 47g | Protein: 10g | Fat: 49g | Saturated Fat: 27g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 125mg | Sodium: 62mg | Potassium: 369mg | Fiber: 7g | Sugar: 35g | Vitamin A: 1385IU | Vitamin C: 19mg | Calcium: 147mg | Iron: 2mg