🍮 Vanilla Panna Cotta with Chocolate Dip

Name: Vanilla Panna Cotta with Chocolate Dip
Total time: 300 min
Yield: 4 servings
Ingredients: 10 g Gelatin sheets; 400 ml Heavy cream; 100 ml Whole milk; 1 Stk Vanilla pod (or 1 tsp vanilla extract); 40 g Sugar; 150 g Dark chocolate (70% cocoa); 200 ml Heavy whipping cream (very cold)

320 kcal · 300 min · 4 servings

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Ingredients

10 g Gelatin sheets
400 ml Heavy cream
100 ml Whole milk
1 Stk Vanilla pod (or 1 tsp vanilla extract)
40 g Sugar
150 g Dark chocolate (70% cocoa)
200 ml Heavy whipping cream (very cold)

Instructions

1. Pour cold water into a bowl and submerge the gelatin sheets. Soak them for 5 minutes.
2. Combine the cream and milk with the vanilla pod (sliced and scraped) in a saucepan. Heat slowly until just about to boil. Remove from heat and let the vanilla steep for 10 minutes.
3. Squeeze the soaked gelatin well and stir it into the warm cream-milk mixture until completely dissolved.
4. Stir in the sugar. Strain the mixture through a fine sieve into a large measuring jug to remove the vanilla pod. Let the mixture cool for 10 minutes.
5. Whip the 200 ml cold cream until stiff. Gently fold it into the cooled gelatin mixture.
6. Pour the cream into 4 small molds or glasses. Place them in the refrigerator for at least 4 hours until firm.
7. Finely chop the chocolate. Place it in a heatproof bowl and melt it in a double boiler or in the microwave in short intervals. Stir until smooth.
8. Take the panna cotta out of the refrigerator. Dip the top briefly into the chocolate and pour the excess back into the bowl. Decorate as desired.

Nutrition per serving

kcal: 320
Protein: 6 g · Fett/Fat: 24 g · Carbs: 18 g