Dark Chocolate Panna Cotta with Raspberry Coulis

Ingredients

For the panna cotta:

• ½ cup whole milk
• ¾ teaspoon unflavoured gelatin powder
• ½ cup whipping cream
• 1 ½ tablespoons sugar
• ¼ teaspoon instant espresso powder
• Pinch sea salt
• 50g dark chocolate, finely chopped
• ½ teaspoon vanilla extract

For the coulis:

• 3 cups frozen raspberries, thawed
• ¼ cup powdered sugar
• 1 tablespoon orange liquor, optional
• 1–2 teaspoons lemon juice
• ½ teaspoon vanilla extract

Directions

1. For the panna cotta, pour the milk in a small bowl and sprinkle the gelatin overtop. Let it stand for about 1 minute to soften and bloom.
2. Meanwhile, in a medium saucepan, bring the cream, sugar, espresso powder, and salt to a simmer over medium heat, stirring frequently until sugar is dissolved, about 2 to 3 minutes. Turn the heat down to low and whisk in the chopped chocolate until melted. Whisk in the bloomed gelatin and milk mixture until dissolved. Remove the mixture from the heat.
3. Allow it to cool for 5 minutes then whisk in the vanilla. Pour the panna cotta mixture into 4 serving glasses or ramekins and cool to room temperature. Place in the fridge for at least 5 hours or preferably overnight to set.
4. Meanwhile, make the coulis by blitzing together the thawed raspberries, powdered sugar, orange liquor, if using, lemon juice, and vanilla extract until smooth. Pour the coulis through a fine mesh sieve to remove the seeds.
5. Serve the panna cotta topped with a drizzle of the raspberry coulis.