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Chocolate buttermilk panna cotta
Ingredients
Panna cotta:
- 1/2 cup (120 millilitres) whole milk
- 1-1/2 teaspoons (5 grams) gelatin powder
- 1 cup (236 millilitres) 35% cream
- 3 tablespoons (45 grams) sugar
- 1/8 teaspoon (<1 gram) sea salt
- 1/2 cup (110 grams) dark chocolate, finely chopped
- 1/2 cup (120 millilitres) buttermilk
- 1/4 teaspoon (1 millilitre) vanilla
Raspberry sauce:
- 2 cups (250 grams) frozen raspberries, thawed
- 2 tablespoons (30 grams) icing sugar
- 1 tablespoon (15 millilitres) orange liqueur
- Fresh raspberries, for garnish
Directions
Panna cotta:
- Pour milk in a small bowl and sprinkle with gelatin. Let stand for one minute.
- Bring cream, sugar and salt to a simmer in a medium saucepan over medium heat. Stir frequently until sugar is dissolved, about two to three minutes.
- Reduce heat to low and whisk in chocolate until melted. Remove from heat and whisk in gelatin mixture until dissolved. Whisk in the buttermilk and vanilla.
- Pour mixture into four serving glasses or ramekins. Refrigerate for at least five hours.
Raspberry sauce:
- For the sauce, blend raspberries and icing sugar in a small bowl using an immersion blender.
- Pass through a fine mesh sieve and stir in liqueur.
- Serve over the chocolate panna cotta garnished with raspberries.
