Chocolate & mocha panna cotta
Panna cotta is one of those desserts that looks trickier than it is to make. There's no making any custard with eggs, stirring on the stove to make the perfect texture. Instead, it only requires gelatin to set it. We top this creamy panna cotta with shaved chocolate and freeze-dried raspberries.
Calorie controlled cooking spray
1 sachet(s), standard
Low Fat Natural Greek Yogurt
2 teaspoon(s), level
20 g, shavings, for garnish
Freeze Dried Raspberries
55 g, crumbled
- Mist 6 x 125ml ramekins with cooking spray, then wipe out any excess. In a small bowl, pour 3 tbsp milk and sprinkle the gelatin on top. Let stand until softened for about 10 minutes. In a small saucepan, add the remaining milk, yogurt, sugar, cocoa powder, espresso powder and vanilla and whisk until smooth. Stir over a low heat until hot and just beginning to bubble around the edges. (Do not allow to boil.) Remove from heat. Add softened gelatin and stir for 1-2 minutes or until dissolved. Set a fine-mesh strainer over a medium bowl and strain the custard.
- Divide the custard among the ramekins. Cover and refrigerate for at least 4 hours or until set. To serve, dip the bottom of each ramekin into hot water, then invert the panna cotta onto plates and garnish with chocolate and freeze-dried raspberries.