Chocolate Panna Cotta with Raspberry Coulis
User Reviews
4.9
Chocolate Panna Cotta with Raspberry Coulis
Description
The panna cotta combines milk, fresh whipping cream, white sugar, dark couverture chocolate, and gelatin sheets for a set, smooth texture. Gentle heating dissolves the sugar and chocolate without boiling, preserving creaminess. Adding Cointreau offers a subtle orange note to complement the dark chocolate's depth. Gelatin sheets soften in water before being incorporated to ensure the panna cotta sets properly.
The raspberry coulis is prepared by slowly simmering raspberries, sugar, water, and vanilla extract for 40 minutes, then straining to remove seeds and pulp. The result is a slightly thick, sweet-tart sauce that adds a fresh contrast to the creamy panna cotta. Reserved whole raspberries garnish the dessert along with chocolate leaves, enhancing presentation.
This dessert is served chilled, allowing the panna cotta to firm and flavors to meld. The rich chocolate custard pairs well with the fresh, tangy raspberry sauce, making it a refined yet approachable option for a special occasion or dinner party dessert.
Ingredients
Raspberry Coulis
- 500 grams raspberry
- 50 grams sugar
- 160 grams water
- 2 teaspoons vanilla extract
Panna Cotta:
- non-stick baking spray
- 2 gelatin sheets
- 250 milliliters milk
- 400 milliliters cream fresh, whipping cream
- 75 grams white sugar
- 150 grams Dark couverture chocolate buds
- 2 ½ teaspoons Cointreau
Instructions
Raspberry Coulis
- Keep 2 dozen of the nicest raspberries aside in the fridge for decorating.
- Place the rest of the raspberries and the sugar and water in a small saucepan over a low-medium heat.
- Allow to simmer for 40 mins.
- Remove and strain through a fine strainer, using a spoon to squeeze the liquid out.
- Discard the seeds and pulp (if so inclined, you could add this to your morning toast).
- Allow the liquid to cool.
- Once cool it should be a slightly thick sauce.
- Feel free to add more water or sugar and return it to the heat if it is not thick or thin enough.
Panna Cotta:
- Place the gelatin sheets in some water to soak for 5-6 minutes
- Place the sugar, milk and cream into a small saucepan or pot and heat slowly until the sugar dissolves.
- Allow it to get quite hot but do not boil (around 70-85 degrees).
- Add the chocolate and simmer until completely melted.
- Add the Cointreau.
- Take the pot off the heat, add the gelatin and stir through until it is free of lumps.
- Lightly spray the inside of the dariole molds with vegetable oil.
- Pour the mixture evenly into the 8 molds.
- Cover and refrigerate for 2-3 hours or until set.
Presentation:
- The above can be done 1-2 days in advance.
- When you are finally ready to serve, do the following:
- Run a paring knife carefully around the edge of the dariole mold to loosen the panna cotta.
- Turn the panna cotta out onto a serving plate (it may require a flick of the wrist or some jiggling to get it out).
Notes
User Reviews
Overall Rating
4.9
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