Name: Chocolate panna cotta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Chocolate
Ingredients: 2 Tbs cocoa powder; 2 cup milk low-fat; 1 cup cream reduced fat; 1/3 cup brown sugar; 4 Sheridans gelatine sheets; 1/4 cup raspberries; 1/2 cup berry juice; 1/2 cup jam berry, reduced sugar; 2 Tbs frangelico liqueur

Recipe Disclaimer

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Ingredients (9)

2 Tbs	cocoa powder
2 cup	milk — low-fat
1 cup	cream — reduced fat
1/3 cup	brown sugar
4	Sheridans gelatine — sheets

RASPBERRY SAUCE:

1/4 cup	raspberries
1/2 cup	berry juice
1/2 cup	jam — berry, reduced sugar
2 Tbs	frangelico liqueur

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Method:

To make the raspberry sauce, blitz raspberries in a blender until smooth. Place in a small pot with berry juice, reduced sugar berry jam and Frangelico. Heat gently.

Place gelatine sheets in a bowl and cover with cold water; allow to soften.

Once soft, squeeze out excess moisture.

Dissolve cocoa in ¼ cup of boiling water. Heat the milk, cream, sugar and cocoa mixture in a pot. Don’t allow to boil.

Remove from heat and add drained gelatine sheets, stir well until all the gelatine has dissolved.

Pour into well-oiled ramekins and allow to set for 4 hours or overnight. Unmould pannacotta by dipping the mould into warm water then inverting each one onto a serving plate. Serve with dollops of raspberry sauce.

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