Forest Fruit Stracciatella-Panna Cotta

AUTHOR
Xavier Baldwin
DIFFICULTY
easy
RATING
5 1
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 400 g Whipped cream
  • 200 g Milk
  • 2 TABLESPOONS coffee beans
  • 200 g frozen forest fruits
  • 5 sheets Gelatine
  • 60 g Sugar
  • 60 g dark chocolate
  • 100 g Icing sugar
  • 2 g Locust bean gum (2 measuring spoons)
  • 7-10 Tbsp Chocolate decoration

Directions

  1. 1

    Pour cream, milk and coffee beans into a litre measure and chill overnight

  2. 2

    Defrost forest fruits, soften gelatine in cold water. Pour the milk-cream mixture through a sieve into a pot. Add sugar, bring to the boil once and remove from the heat. Squeeze out the gelatine, stir into the no longer boiling mixture and let everything cool down to room temperature

  3. 3

    Finely chop the chocolate and stir into the cooled mixture. Pour into glasses and chill for about 1 hour

  4. 4

    Puree the fruits, except for a few nice ones for decoration, with icing sugar and locust bean gum. Spread on the Panna Cotta and chill for another 15 minutes

  5. 5

    Decorate with remaining forest fruits and chocolate decoration before serving

  6. 6

    waiting time approx. 13 1/4 hours

Nutrition Facts

KCAL
600 kcal
CARBS
56 g
FATS
39 g
PROTEINS
8 g

Categories & Tags

Dessert