Panna Cotta with Raspberries and Olivia's Saba
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A showy and delicious dessert
Panna Cotta with Raspberries and Olivia's Saba
Rated 5.0 stars by 1 users
Category
Dessert
Servings
8
Ingredients
-
1/4 C White Sugar divided
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1/4 oz. Gelatin Powder
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1 1/4 C Milk Chocolate, finely chopped
-
1 3/4 Heavy Cream
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1 C Whole Milk
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1/4 Tsp. Fine Sea Salt
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1/2 Pint Raspberries
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3 Tbsp. Olivia's Saba
Directions
Place 8 small glasses, ramikins, or bowls on a baking sheet. Set aside
Fill a large bowl with ice water, set aside
Whisk about half of the sugar and powdered gelatin in a small bowl, set aside
Place chopped chocolate in a medium mixing bowl, set aside
In a small saucepan bring cream, milk, salt and remaining sugar to a simmer
Remove from heat, slowly sprinkle the sugar and gelatin mix over the cream mixture, whisking constantly. Once the sugar and gelatin are dissolved, pour through a fine mesh strainer over the chocolate, whisk chocolate until smooth
Set the bowl of chocolate panna cotta over the bowl with ice water, stir until cooled to room temperature.
Divide the panna cotta evenly between dishes, chill for about 6 hours or until completely set.
To serve, top each panna cotta with raspberries and drizzle with about a teaspoon of Olivia's Saba
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