Panna cotta is a classic dessert of Italian cuisine, known for its simplicity and delicate, creamy flavor. In this recipe, we will show you how to make a spectacular two-layer version of panacotta, in which one layer is chocolate and the second is the classic vanilla. Such a dessert is universal. It will be perfect for both a dinner party and a simple family gathering.
First you need to prepare the vanilla part of the panacotta. To do this, soak the gelatin in cold water for about 15 minutes.
Pour milk and 20% cream into a saucepan and heat over low heat. Add the vanilla and sugar and stir until completely dissolved.
By the time the sugar is completely dissolved, the milk should have had time to warm up a bit and become lukewarm. Remove the saucepan from the heat, add the swollen gelatin and stir with a whisk until smooth.
Pour the resulting mixture into individual bowls and refrigerate for 2 hours.
When the vanilla part of the panacotta has set, make the chocolate part. Soak the gelatin in cold water for 15 minutes.
While the gelatin is swelling, take the chocolate and chop it finely.
Again pour the milk and cream into the saucepan and place it over low heat. Add the chocolate and stir until completely melted. Then add sugar (to taste, depending on the sweetness of your chocolate) and cocoa powder.
Remove the saucepan from the heat. Add the swollen gelatin to it and stir well. Wait for the mixture to cool to room temperature.
When the mixture in the saucepan has cooled, take the vanilla panacotta bowls out of the refrigerator and pour the chocolate mixture into them through a sieve. Immediately return to the refrigerator for another 1.5 to 2 hours.
After 2 hours, the panna cotta is completely set and ready to eat. You can serve it in the same dish in which it was made, or transfer it to a nice plate and decorate it with chocolate shavings.
To remove the panacotta from the mold, boil water in a saucepan, gently lower the pan into the water for a few seconds, and swirl (see how I do it in the video below). Then simply invert the pan onto a serving dish and the panacotta will come out easily without breaking its shape. Most importantly, don't leave the pan in the hot water too long or the dessert will leak.