Milk Chocolate Panna Cotta With Raspberries And Saba Recipe

1. 1

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

2. 2

   Fill a large bowl with ice water; set aside.

3. 3

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

4. 4

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

5. 5

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

6. 6

   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.

7. 7

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

* Per serving · 4 servings · Values may vary.

No additional tips available.