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.