DARK CHOCOLATE PANNA COTTA WITH RASPBERRIES

DARK CHOCOLATE PANNA COTTA WITH RASPBERRIES  

(Serves 6)

250ml              fresh cream

600ml              milk

60ml                icing sugar

160g                DVC Intense chocolate, broken into smaller pieces

5 ml                 vanilla extract

4                      sheets gelatin

120 g               fresh raspberries

                        cacao for dusting

 METHOD

• Combine the cream, milk, sugar and dark chocolate in saucepan.
• Add the vanilla and stir over low heat until chocolate has melted. It must NOT boil. Remove from stove once the chocolate has melted
• Soak the gelatine leaves in cold water for ± 5 minutes
• Remove the gelatine sheets from the cold water, squeeze out any excess water and add to the cream mixture.Stir to dissolve completely
• Pour into 6 ramekins or glass pots/serving glasses and refrigerate overnight or for at least 3 hours
• Serve with fresh raspberries and a dusting of cacao
• TIP: take out of the fridge for at least 30 minutes before serving for a lovely soft and velvety texture