Lindt Chocolate Panna Cotta – a delicious recipe with Milk, Unflavoured Gelatin, Caster Sugar, Heavy Cream, Chocolate, Vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place the cold milk into a bowl and sprinkle gelatin over the surface to form an even layer. Allow to stand for about 5 minutes.
2
In a saucepan, bring the caster sugar and cream to a boil, stirring all the time until the sugar has dissolved. Add the milk mixture to the saucepan, stirring until blended. Remove from the heat.
3
Break the chocolate into manageable pieces. Add the milk chocolate and vanilla extract to the sugar/milk mixture and whisk until blended and the chocolate has melted. Pour the mixture through a fine sieve into a jug.
4
Place 6-8 ramekins into a baking tray. Evenly distribute the chocolate mixture between the ramekins.
5
Cover and place in the fridge for about 4-6 hours (or overnight). Place the white chocolate into a microwave safe dish and cook for 30 seconds at a time until the chocolate is melted. Place the ramekins into a warm water bath for a few minutes to loosen the edges. Turn out into a plate and drizzle with melted chocolate and garnish with fruit.
978
kcal
Calories
70
g
Fat
74
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup Cold Milk, 2 teaspoons Unflavoured Gelatin, 1/3 cups Caster Sugar, 2 cups Heavy Cream, and more.
Yes, Lindt Chocolate Panna Cotta falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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