Home » Chocolate Panna Cotta with Raspberry Coulis
Chocolate Panna Cotta with Raspberry Coulis
This is a super quick, delicious dessert you can whip up in no time, then sit back and relax and let the fridge do all the hard work.
Best made in small mould an served with raspberry coulis.
Prep time: 10 minutes
Set time: 1 hour
Total time: 1 hour, 10 minutes
Serves: 6
Ingredients
400 ml coconut cream
1 cup soy or almond milk
180 grams dark chocolate
3 tablespoons maple syrup
2 teaspoons agar agar flakes
RASPBERRY COULIS
1 cup frozen raspberries
2 tablespoons maple syrup
Method
Place coconut cream, milk, and maple syrup in a saucepan and bring to boil.
Once boiling add the agar agar to the panna cotta mixture and whisk.
Once the mixture comes to a boil, reduce to a simmer for three minutes then bring back to boil. Repeat this step three times to allow the agar agar to dissolve. Be sure to whisk continuously during this process.
Place the panna cotta mixture into moulds, cover with wrapping and place in fridge to set for about an hour. or two.
Then make your raspberry coulis by placing the frozen berries and maple syrup in a saucepan and bringing it to boil. Let simmer for 10 minutes.
Once cooked blend the raspberries and strain with a small strainer to remove any seeds. Place in fridge to cool.
To serve run a butter knife around the edge of the panna cotta mould to gently remove. Tip upside down onto a plate and then pour the coulis over the top.
