Chocolate Panna Cotta
3 servings
300 minutes
Chocolate panna cotta is an exquisite dessert of European cuisine that combines the creaminess of cream with the rich flavor of dark chocolate. The origins of panna cotta trace back to Italian gastronomy, but chocolate variations have gained popularity worldwide. This dessert captivates with its velvety texture, where cream gently envelops melted chocolate, and a subtle hint of lemon zest adds sophistication to the taste. Thanks to gelatin, panna cotta achieves perfect density while remaining light and airy. Serving it with berry syrup adds freshness and a slight tartness, harmoniously completing the flavor composition. An ideal choice for a romantic dinner or festive table, this dessert surprises with its simplicity in preparation and refined taste, leaving an unforgettable impression.
1
Soak the gelatin in cold water.
- Leaf (sheet) gelatine: 6 pieces
- Water: 500 ml
2
Heat the cream over medium heat in a saucepan, add the zest and finely chopped chocolate. Stir constantly. The cream should not overheat.
- Cream 20% fat: 350 ml
- Lemon zest: 1 tablespoon
- Dark chocolate: 100 g
3
When the chocolate has melted, remove the gelatin by getting rid of excess water and add it to the cream. Pour into molds and refrigerate for 3-4 hours.
- Leaf (sheet) gelatine: 6 pieces
4
When the chocolate has melted well and mixed with the cream, squeeze the gelatin and add it to the mixture. Mix well — the gelatin will dissolve very quickly.
5
Pour into molds, let cool, and refrigerate for a couple of hours. Serve with berry syrup.
- Berry syrup: 2 tablespoons
