Description
Silky smooth, creamy and rich, Chocolate Panna Cotta with Raspberry Compote is the perfect Valentine’s Day dessert!
Ingredients
Scale
- Chocolate Panna Cotta
- ½ cup whole milk
- 2 tsp. unflavored gelatin
- 1⅓ cups half-and-half
- ¼ cup sugar
- 4 ounces semisweet chocolate, finely chopped
- 1/8 tsp. salt
- Raspberry Compote
- 3 Tbsp. butter
- ¼ cup brown sugar
- 1 tsp. vanilla extract
- 2 tbsp. fresh lemon juice
- dash of cinnamon
- 12 oz. raspberries (fresh or frozen)
Instructions
- In a small saucepan, combine milk and gelatin; let stand for 5 minutes.
- Cook and stir over medium heat for 2 to 3 minutes or just until gelatin dissolves (do not let milk boil).
- Add half-and-half, sugar, chocolate and salt to milk mixture.
- Cook, whisking constantly, over medium-high heat for 4 to 5 minutes until sugar dissolves and chocolate is melted.
- Remove from heat.
- Let the chocolate mixture stand until slightly cooled.
- Pour mixture into four to six coffee or dessert cups, depending on their size.
- Cover and chill for 2 hours.
- Shortly before serving, prepare the compote. Begin by melting butter in a small pan over medium heat.
- Stir in brown sugar, vanilla extract, lemon juice and cinnamon until sugar is dissolved.
- Add raspberries and cook, stirring gently, until berries are warmed through and juices just begin to release, about 3 – 4 minutes. Set aside.
- When serving, spoon on raspberry compote and an extra shave of chocolate.
- Enjoy!