Strawberry-pannacotta on chocolate sauce

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   Defrost the strawberries. For the chocolate sauce, break the chocolate into large pieces. Heat 100 g cream in a small pot. Add the chocolate and melt it while stirring. Leave to cool, stirring from time to time.

2. 2

   Then pour evenly into four dessert glasses and chill.

3. 3

   Cut the vanilla pod lengthwise and scrape out the pulp. Bring 300 g cream, icing sugar, vanilla pulp and pod to the boil in a saucepan and simmer at low heat for 8-10 minutes.

4. 4

   In the meantime, soak the gelatine in cold water for about 5 minutes. Puree the strawberries very finely with a hand blender. Remove the vanilla cream from the stove and stir in the strawberry puree. Squeeze the gelatine and dissolve it in the hot vanilla-strawberry cream while stirring.

5. 5

   Spread strawberry pannacotta evenly into the dessert glasses on top of the chocolate sauce. Chill for at least 4 hours, preferably overnight.

Nutrition Facts

KCAL
510 kcal

CARBS
27 g

FATS
40 g

PROTEINS
6 g