Caramel Panna Cotta with chocolate sauce

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   Finely chop 125 g candies. Bring 400 g cream, sweets and icing sugar to the boil at low heat while stirring. Simmer for about 10 minutes at low heat (sweets should be melted). In the meantime soak gelatine in cold water. Pour the Panna Cotta mixture through a fine sieve.

2. 2

   Rinse the moulds (each containing approx. 130 ml) with cold water. Spread the caramel panna cotta mixture in them and chill for approx. 4 hours. Roughly chop the chocolate. Heat 100 g cream in a small pot, add chocolate and dissolve while stirring. Remove from the heat and let it cool down, stirring several times. Chop 2 sweets. Use a knife to remove Panna Cotta from the rim of the pan. Place briefly in hot water. Turn out of the pan.

3. 3

   Chop 2 sweets. Use a knife to remove Panna Cotta from the rim of the pan. Place briefly in hot water. Turn out of the pan. Serve sprinkled with some chocolate sauce and chopped sweets. Add the rest of the sauce extra

4. 4

   waiting time approx. 4 hours

Nutrition Facts

KCAL
650 kcal

CARBS
45 g

FATS
49 g

PROTEINS
6 g