Chocolate Panna Cotta (Gluten Free) | Pastry Maestra

Prepare five glasses (+/- one or two, depending on the size).

Bloom the gelatin in cold water and set aside for a few minutes.

Heat up the cream with sugar and vanilla until the sugar dissolves. You can do this on a stove, or you can use the microwave.

Melt chocolate in a bain-marie or a microwave.

Add softened gelatin to the hot cream and sugar mixture, and stir until the gelatin dissolves.

Pour the cream mixture over melted chocolate little by little. Stir well after each addition until you get a uniform mixture.

Divide panna cotta mixture into prepared glasses and leave them in the fridge for a couple of hours, until cold and set.

For the crumble, cut cold butter into small pieces and sieve all the other ingredients into one bowl.

With your fingertips rub the butter into the dry ingredients until you get a crumbly mixture.

Spread the mixture on paper lined baking tray and bake it for 5 minutes at 180°C (350°F).

Just before serving sprinkle some chocolate crumble on top of your panna cotta.

Equipment Needed

Spice Level:

Dietary