Milk Chocolate Panna Cotta with Raspberries and Saba

Name: Milk Chocolate Panna Cotta with Raspberries and Saba
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 7 grams envelope powdered gelatin; 59 milliliters granulated sugar, divided; 414 milliliters heavy cream; 296 milliliters milk chocolate, finely chopped, Valrhona brand recommended; 1 pints raspberries; 0 teaspoons fine sea salt; 237 milliliters whole milk

The recipe Milk Chocolate Panna Cotta with Raspberries and Saban is ready in around 45 minutes and is definitely an awesome gluten free option for lovers of Mediterranean food. For $1.28 per serving, you get a dessert that serves 8. One serving contains 379 calories, 4g of protein, and 30g of fat. Head to the store and pick up sea salt, granulated sugar, raspberries, and a few other things to make it today.

Instructions

Place eight small glasses, ramekins or bowls on a baking sheet. Set aside.

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Baking Sheet

Ramekin

Bowl

Fill a large bowl with ice water; set aside.

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Water

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Bowl

Whisk about half the sugar and powdered gelatin together in a small bowl; set aside.

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Gelatin

Sugar

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Whisk

Bowl

Place chocolate chips into a medium mixing bowl; set aside.

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Chocolate Chips

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Mixing Bowl

In a small saucepot, bring cream, milk, salt, and remaining sugar to a simmer.

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Cream

Sugar

Milk

Salt

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Pot

Remove from heat. Slowly sprinkle the sugar and gelatin mix into the saucepot, while whisking constantly. Once the sugar and gelatin are dissolved, pour the liquid through a fine-mesh strainer over the chocolate chips; whisk smooth.

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Chocolate Chips

Gelatin Dessert Mix

Gelatin

Sugar

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Sieve

Whisk

Pot

Set bowl of chocolate panna cotta over bowl of ice water and stir until cooled to room temperature. Divide the panna cotta evenly amongst dishes and refrigerate about 6 hours, or until completely set.

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Chocolate

Water

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Bowl

To serve, top each panna cotta with raspberries and drizzle with about one teaspoon of saba.

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Raspberries

Equipment

Ingredients

Servings:

7grams

envelope powdered gelatin 59milliliters

granulated sugar, divided 414milliliters

heavy cream 296milliliters

milk chocolate, finely chopped, Valrhona brand recommended 1pints

raspberries 0teaspoons

fine sea salt 237milliliters

whole milk

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are my top picks for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Castello di Ama Chianti Classico San Lorenzo Gran Selezione. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 48 dollars per bottle.