I was lucky enough to be able to participate in the first ever #Choctoberfest that was primarily sponsored by Imperial sugar. To participate, they generously shipped out cases of sugar to dozens of bloggers so we can create ever amazing chocolate recipes using their products and even adding prizes to give away to our readers. For this, as a thank you, I am doing my layered Panna Cotta recipe for ALL to try at home. I hope everyone loves it as much as this Chonchudo does.
YIELDS: 6 SERVINGS | Prep Time: 15 minutes | 3 hours total
- 9 fl.oz. Whole Milk
- 2 Tablespoons Unflavored Gelatin, Powdered
- 5 cups Heavy Whipping Cream
- 1 cup Imperial Brand Sugar, Granulated
- 1/2 teaspoon Salt, Kosher
- 3/4 cups Semi-Sweet Dark Chocolate
- 1 package each Raspberries, and Blackberries (rinsed, and dried)
- 6 each Sprigs of fresh Mint
First, start by adding the gelatin to the milk so it can soften for about 8 minutes and set aside. Next, pour the sugar, salt, and cream into a sauce pan and heat on medium low until the sugar dissolves. Once the sugar has dissolve in the cream, add the milk/gelatin mixture and heat until the gelatin melts but the mixture doesn’t boil, which will take about 5 minutes.
Remove from heat and separate the mixture into two bowls. In one of the separated mixtures, add the chocolate and mix until the chocolate has melted. In the second mixture, add 1 tablespoon of vanilla extract.
Pour 1/2 cup of the Chocolate mixture into glass containers and let it cool to set.
*PRO TIP- To rapidly set the chocolate layer, place the containers in the freezer on a leveled surface for about 15-20 minutes.
Once the mixture has set in the glass, ladle in the vanilla mixture on top of the chocholate panna cotta and let it set, which will take about 2 hours.
*PRO TIP- To make sure there are no messes, lightly press the ladle to the inside of the glass and pour the vanilla mixture in slowly to make sure nothing runs or mixes.
To serve, spoon in fresh berries (raspberries, blackberries) and add a fresh mint leaf as garnish and enjoy!