Panna Cotta with caramel sauce and chocolate is an elegant and decadent dessert that brings a touch of Italian sophistication to your table.
Panna cotta, an Italian classic, is a smooth and silky dessert that translates to cooked cream. It's simple to make yet elegantly impressive, perfect for rounding off any meal. When paired with a luscious caramel sauce and rich chocolate, panna cotta transforms into a truly decadent treat. 1 vanilla pod, split and seeds scraped 30 g unsalted butter Fresh berries or mint leaves for decoration Soak the gelatine leaves in cold water for 5-10 minutes until soft.
Remove the vanilla pod, then squeeze the water out of the gelatine leaves and add them to the hot cream mixture. Stir until the gelatine is completely dissolved. Increase the heat and bring the mixture to a boil without stirring. Allow it to cook until it turns a deep amber colour. Once melted, spread the chocolate thinly on a piece of baking parchment. Allow it to set slightly, then use a knife or cookie cutter to create shapes for garnish. Let the chocolate cool completely. To serve, run a knife around the edge of each panna cotta and carefully unmould onto serving plates. Decorate with fresh berries or mint leaves if desired. Ensure gelatine dissolves completely: Properly dissolving the gelatine in the hot cream mixture ensures a smooth, set panna cotta.
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