Caramel-panna-cotta with chocolate sauce

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   Soak gelatine in cold water. Coarsely chop 125 g candies. Boil 400 g cream and chopped sweets while stirring. Simmer at low heat for about 10 minutes until the sweets have melted.

2. 2

   Let the panna-cotta mixture cool for 3-4 minutes. Squeeze the gelatine and dissolve in the hot cream while stirring. Rinse six moulds (each with a capacity of approx. 1/8 l) with cold water. Spread the panna-cotta mixture into the moulds.

3. 3

   Cover and leave to cool for at least 4 hours, preferably overnight.

4. 4

   For the chocolate sauce, chop the chocolate coarsely. Heat 100 g cream in a small pot. Melt the chocolate in it while stirring. Let it cool down.

5. 5

   Chop 2 candies roughly. Use a knife to remove panna cotta from the edge of the mould, dip briefly in hot water and turn over onto plates. Add some chocolate sauce to each plate and sprinkle the panna cotta with chopped sweets.

6. 6

   Add the rest of the sauce.

Nutrition Facts

KCAL
430 kcal

CARBS
26 g

FATS
33 g

PROTEINS
4 g