A quick peek in the garden last week made me run into the house to get my camera. The weather here has been quite cold the past week. We had woken up to frost several mornings in a row. And yet, and yet, a few small reminders of summer were still hanging on. Today, as I post this, they are gone.
The green grocer still supplies raspberries, blue berries and both white, red and black currants. But they certainly aren’t grown locally at this time of the year. Seeing the sweet peas and the berries in the store made me long for a summer favorite recipe, as a last fling before winter seriously hits.
So on Saturday I served this Chocolate Panna Cotta with a topping of fresh raspberries.
- 1.5 gelatin leaves
- 250 ml cream
- 40 gr caster sugar
- 100 gr quality dark chocolate
- 0.5 tsp powdered espresso coffee (optional)
- raspberries for topping
- powdered sugar
Cut gelatin leaves into smaller pieces, place in a small bowl and cover with cold water. Place cream, sugar and chocolate into a saucepan and heat over low heat, stirring continuously until sugar has dissolved and chocolate has melted. You may need to whisk a little. Remove from heat. Squeeze the water out of the gelatin and add it to the hot mixture. Whisk until gelatin is dissolved. Pour into moulds or serving dishes/glasses. Let cool in the fridge at least 4 hours until set.
Top with raspberries and a snow of powdered sugar.
Serves four if you have a good amount of raspberries. Serves two if serving the panna cotta by itself.
Note: The recipe can easily be doubled. Use 0,5 gelatin leaves for each 100 ml.