Chocolate and Raspberry panna cotta

Happy New Year!! A new year and new desserts to try out. That’s one of the many things I’m looking forward to this year; lots and lots of new techniques and recipes to try out. I didn’t have any new year resolutions this year, but I guess, two weeks into the new year, I just decided that new dessert techniques will be my resolution for 2016.

We held New Years Eve here at home for 4 friends. It was our first New Years with Tristan, so we were excited to see how he would react to all the fireworks and hoopla going on. And we were so happy to see that he loved it, especially the fireworks – we went outside around 6 pm and showed him a bit of fireworks) He loves lamps and light so of course fireworks made him happy. We put him to bed around 7 pm, and he slept through the night until 7 am. So when he was put to bed we continued our new years eve with yummy food, wine, drinks and fun.

For dessert I had made chocolate and raspberry panna cotta. I made them the day before, so I just needed to add a bit of fresh berries and chocolate shavings before serving. I often like to have desserts as ready as possible when having guests over, so I don’t need to be in the kitchen too long and can be with my guests instead.

Here’s the recipe for my New Years Eve dessert:

Because I made two layers of chocolate panna cotta for this dessert I multiplied the ingredients and made it over two times. If you just want one layer then just use half of all the ingredients for the chocolate layer.

Ingredients – chocolate panna cotta, for one layer.

 100 g milk chocolate

4 dl whipping cream

4 tbsp sugar

2 sheets of gelatine

Method:

Soak gelatine in cold water. Chop chocolate finely and place in a bowl. Heat the cream in a saucepan and add sugar. Heat until boiling. Drain gelatine and stir it immediately into the hot cream until it is completely dissolved. Pour the hot cream over the chocolate and let stand for 2 minutes. Stir until chocolate is completely melted. Pour the chocolate cream into 8 molds/glasses and let them cool a bit before refrigerating for at least 4 hours.

Ingredients – raspberry panna cotta, for one layer

100 g raspberries, fresh or frozen

4 dl whipping cream

4 tbsp sugar

2 sheets of gelatine, soaked in cold water

Method:

Soak gelatine in cold water. Heat the raspberries in a pan. Puree and sift through a sifter so you just have a smooth raspberry sauce left.

Heat the cream in a saucepan and add sugar. Heat until boiling. Drain gelatine and stir it immediately into the hot cream until it is completely dissolved. Add the raspberry sauce and stir until completely incorporated. Pour a layer on top of the bottom chocolate layer and chill in the refrigerator for at least 4 hours.

If you want a top layer of chocolate, then repeat the process for chocolate panna cotta.

And there you go, a lovely and sweet dessert. Serve with fresh berries and chocolate shavings.