Chocolate And Bailey'S Panna Cotta

1. 1

   Chocolate Panna Cotta Preparation:

2. 2

   Soften 1 gelatin sheet in cold water.

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   In a saucepan, heat 6 centiliters of milk with 10 grams of sugar and 30 grams of chocolate.

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   Without boiling, stir until the chocolate is melted. Stir in the gelatin and add 40 grams of mascarpone and whisk.

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   If necessary turn on low heat so the mascarpone is melted.

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   Pour the mixture into small glasses.

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   If you want the diagonal effect, place the glasses in egg cartons on a tilt.

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   Store in a cool place.

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   Bailey's Panna Cotta Preparation:

10. 10

    Soften 1 gelatin sheet in cold water.

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    In a saucepan, heat 12 centiliters of milk with 40 grams of sugar.

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    Remove from heat, and add the softened gelatin. Mix well.

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    Stir in 120 gr. of mascarpone. Whisk to melt the mascarpone.

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    Add the Bailey's and let the mixture stand for 15 minutes.

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    Add 10 grams of chocolate, cut in pieces. Stir until the chocolate melts.

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    Pour the mixture over the chocolate panna cotta.

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    Refrigerate overnight.

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    To serve, sprinkle with grated chocolate.

* Per serving · 4 servings · Values may vary.

No additional tips available.