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Cacao panna cotta

cacao panna cotta

Cacao panna cotta

A dessert made in heavens. A rich cocoa taste will please your palate.


⅓ cup (80 ml) cold water
3 tablespoons gelatin powder
2 cups (500 ml) cream
1½ cup (330 grams) fine sugar
2 teaspoons vanilla extract
1 cup (100 grams) natural cocoa nice
1 cup (250 ml) milk


Place the water in a small bowl, sprinkle the gelatin and mix. Leave it for 5 minutes or until the water is absorbed.

Place the cream, sugar and cocoa in a small saucepan over medium heat and stir to mix well. Heat until boil, stirring occasionally. Remove from heat and add gelatin and vanilla, mix well.

Strain the mixture through a strainer if there are small lumps of cacao to become absolutely smooth mixture. Add milk and mix again until a homogeneous mixture.

Pour the cream into six silicone shapes or any others suitable for cream.

Place them in the fridge for 4-5 hours or until panna cotta is set.

You can turn the cream into the dish or serve it directly into trays.

Sprinkle with cocoa and frozen blueberries.

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