Chocolate Panna Cotta with cherry compote

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Soak gelatine in cold water. Finely chop the chocolate. Cut the vanilla pod in half lengthwise and scrape out the pulp with the back of a knife. Bring cream, milk, 75 g sugar, vanilla pulp and vanilla pod to the boil.

2. 2

   Let simmer for about 10 minutes at low heat. Remove from heat and let cool for 10-15 minutes.

3. 3

   Remove the vanilla pod. Squeeze out the gelatine and dissolve in the hot cream, allow to cool. Stir in chocolate and distribute in 6 moulds (each approx. 100 ml). Chill for at least 4 hours, preferably covered overnight.

4. 4

   Sort the cherries, wash and drain. Set aside 6 beautiful cherries for decorating. Stone the remaining cherries and bring them slowly to a boil in a pot with 2 tbsp. sugar and cinnamon. Simmer for about 10 minutes, remove from heat and let cool off. Remove the cinnamon stick.

5. 5

   Use a sharp knife to remove panna cotta from the edge of the pan, hold the pan in hot water. Turn out the panna cotta onto a plate and serve with some cherry sauce. Decorate with chocolate shavings and cherries. Add the rest of the cherry sauce.

Nutrition Facts

KCAL
490 kcal

CARBS
35 g

FATS
36 g

PROTEINS
6 g