This chocolate panna cotta recipe needs only 4 ingredients to create a decadent dark chocolate dessert. This recipe has been on my dessert bucket list for ages. As this is my year of desserts and I’m sharing a new dessert recipe a week, (read more here) it means I’m finally working through all the desserts.
Place six small ramekins or six 4oz jelly jars in the fridge to cool. In a small bowl, sprinkle the gelatin on top of the water. Set aside for a few minutes as it blooms. In a medium sauce pan, heat up the heavy whipping cream over medium low to medium heat. Add the sweetener and whisk until fully dissolved.
Strain through a nut bag or fine mesh sieve. Store in the refrigerator up to 3 weeks. To assemble the cocktail, add the gin, lemon juice, rose water and erythritol to a jug. Stir until combined and the erythritol is dissolved. Add 2-3 ice cubs to each glass and pour over the gin mix. Top with sparkling water (club soda).DIRECTIONS. 1. In a small bowl, sprinkle the gelatin over the cold water and set aside while you prepare the cream mixture. 2. In a medium saucepan, combine the cream, almond milk, sugar, a pinch of salt, the vanilla and the 3 small ribbons of lemon rind
Invert onto a serving plate and carefully remove the ramekin. Once you have removed the panna cotta from its ramekin, you can garnish it with your favorite toppings. Serving suggestions. This lovely panna cotta pairs perfectly with various Keto-friendly jams, berry sauces, fresh berries, or your favorite Keto-friendly chocolate sauce.I’m reading this amazing, honest, detailed and hilarious cookbook, which has all of 7 dessert recipes, and start reading about panna cotta. John Gorham, owner, chef and author (who is free with cussing), tells about tasting the best ever panna cotta made by a pastry chef he worked with. The pastry chef replied: