Chocolate Buttermilk Panna Cotta

Name: Chocolate Buttermilk Panna Cotta
Prep time: 15 min
Cook time: 5 h 15 min
Yield: 4
Ingredients: Panna Cotta:; ½ cup (120ml) whole milk; 1-½ teaspoons (5g) gelatin powder; 1 cup (236ml) 35% cream; 3 tablespoons (45g) sugar; 1/8 teaspoon (<1g) sea salt; ½ cup (110g) dark chocolate, finely chopped; ½ cup (120ml) buttermilk; ¼ teaspoon (1ml) vanilla; Raspberry Sauce:; 2 cups (250g) frozen raspberries, thawed; 2 tablespoons (30g) icing sugar; 1 tablespoon (15ml) orange liqueur; Fresh raspberries, for garnish

Mary's Kitchen Crush - "Swipe Bite"

Prep Time
(minutes)

315

Cook Time
(minutes)

Servings

Mary's Kitchen Crush/Chocolate Buttermilk Panna Cotta

Ingredients

Panna Cotta:
½ cup (120ml) whole milk
1-½ teaspoons (5g) gelatin powder
1 cup (236ml) 35% cream
3 tablespoons (45g) sugar
1/8 teaspoon (<1g) sea salt
½ cup (110g) dark chocolate, finely chopped
½ cup (120ml) buttermilk
¼ teaspoon (1ml) vanilla
Raspberry Sauce:
2 cups (250g) frozen raspberries, thawed
2 tablespoons (30g) icing sugar
1 tablespoon (15ml) orange liqueur
Fresh raspberries, for garnish

Steps

Pour milk in a small bowl and sprinkle with gelatin. Let stand for 1 minute.
Bring cream, sugar and salt to a simmer in a medium saucepan over medium heat. Stir frequently until sugar is dissolved, about 2 to 3 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 4 serving glasses or ramekins. Refrigerate for at least 5 hours.
For the sauce, blend raspberries in a small bowl using an immersion blender. Pass through a fine mesh sieve and stir in icing sugar and liqueur. Serve over the chocolate panna cotta garnished with raspberries.