Panna Cotta with Chocolate Jello: quick and easy, creamy and rich in flavor vanilla base with silky chocolate topping. Elegant, fancy and delightful for every occasion. With every bite and every spoonful you will wish for more!
Off the heat, place 1 cup milk in a medium saucepan and sprinkle 1 pocket unflavored gelatin over the top of milk. Let stand 3-5 mins or until gelatin is softened. Place pan over medium/low heat and stir until gelatin fully dissolves and milk is steaming (about 4-5 mins – do not boil).
Add 1 ½ cup heavy cream, 1/3 cup granulated sugar, 1 tsp vanilla extract and a pinch of salt. Continue stirring (about 4-5 mins) until sugar is completely dissolved and mixture is steaming (be sure not to boil). Remove pan from heat and let cool for 5 mins.
Place 1 cup sour cream into a medium bowl. Whisking constantly, gradually add the warm milk mixture. Once the mixture is completely smooth, let it stand for 10 mins so the bubbles disappear. Divide the cream into wine glasses, ramekins or 2 oz cups. Refrigerate until fully set (3-4 hours).
Start making this flavor with 1 hour left to cool for panna cotta (if trying to fasten the process). In a small saucepan, whisk: ¼ cup unsweetened cocoa powder, 1/3 cup granulated sugar and 1 pocket unflavored gelatin. Then add 1/3 cup milk and 1 cup cold water. Place over medium heat and bring to a boil while mixing constantly so that the chocolate doesn’t lump up. Remove from heat and let cool to room temp (1 – 1 ½ hrs). *Transfer to a different dish to cool faster.
Once chocolate jello has cooled and panna cotta is set, divide chocolate mixture equally among all cups. Slowly pour 1 measuring teaspoon of chocolate jello into each cup. Then go around and do another round of 1 teaspoon and then ¼ teaspoon into each. (Pouring in smaller portions will prevent from splashing to the sides of the cups). Decorate with fresh raspberries and fresh mint leaves. Refrigerate until fully set (about 1 hour).
%COPYYEAR% OLGA IN THE KITCHEN