Chocolate panna cotta with lemon zest
3 servings
260 minutes
Chocolate panna cotta with lemon zest is an exquisite European dessert that harmoniously combines the rich taste of chocolate and the refreshing tartness of lemon zest. Panna cotta, which translates from Italian as 'cooked cream', originates from Piedmont but is now popular worldwide. Its base consists of cream, chocolate, and gelatin that create a smooth, silky texture. The light citrus accent makes the dessert special by adding a refined freshness. Chilled and set in the refrigerator, panna cotta easily comes out of molds and can be garnished with grated chocolate and nuts for added flavor richness. It is the perfect ending to a romantic dinner or festive feast, offering a balance of sweetness, creamy tenderness, and refreshing citrus notes.
1
Dissolve the gelatin in hot milk.
- Gelatin: 10 g
- Milk: 100 ml
2
Heat the cream and mix it with the chopped chocolate.
- Cream 33%: 350 ml
- Chocolate: 100 g
3
Place on low heat and stir constantly until the chocolate is completely melted.
4
Add sugar and lemon zest and let it sit for a few more minutes.
- Sugar: 2 tablespoons
- Lemon zest: 0.5 piece
5
Don't forget to stir.
6
Take the lemon zest.
7
Pour the milk with gelatin and mix well.
- Gelatin: 10 g
- Milk: 100 ml
8
Grease the molds with butter.
9
Pour the mixture into the molds.
10
Cool and refrigerate for 4 hours (you can also leave it overnight).
11
When the dessert is ready, dip the molds in hot water for 5-7 seconds to make it easier to remove the panna cotta.
12
Decorate with chopped chocolate and nuts.
- Chocolate: 100 g
13
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