Chocolate Panna Cotta
Ingredients
- 1 leave gelatine about 2 g total
- 80 ml milk
- 45 g honey
- 60 g dark chocolate finely chopped
- 175 g Irish Yogurts Clonakilty Greek Style yogurt + extra to serve
To decorate ;
- 2 tbsp Dark chocolate grated
- 2 tbsp Toasted almonds crushed
- 100 g berries
- 2 shortbread biscuits
Method
- Place the gelatine leaves in a bowl of very cold water for 4-5 minutes to bloom or until fully softened.
- In a small saucepan, pour the milk into a saucepan with the honey.
- Heat gently until just beginning to warm up, no need to boil.
- Remove gelatine leaves from the water, squeeze out excess water, and add to the hot milk. Whisk until completely dissolved.
- Next, stir in the dark chocolate in the hot milk mixture.
- Stir until smooth and velvety. Transfer into a bowl and set aside to cool for 3-4 minutes.
- Whisk in the Greek Style yogurt until fully incorporated and glossy.
- Pour into your serving glass.
- Refrigerate for 1 hour, or overnight covered, until set.
- To serve, remove from the fridge 30 minutes ahead of time to let the panna cotta warm up slightly. Decorate with the grated chocolate, toasted crush nuts, fresh berries and short bread and if desired an extra dollop of Greek style yogurt .
- Enjoy immediately.
