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Chocolate panna cotta with strawberry salsa
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Prep Time:
370 minutes
Cook Time:
5 minutes
Total Time:
375 minutes
Strawberry salsa with a flavorful twist of Grand Marnier for a delicious kick.
Ingredients:
  • 2 x 200g tubs vanilla no-fat yoghurt
  • 90g milk chocolate, melted, cooled
  • 1/2 tsp vanilla paste
  • 6.00 gm gelatine
  • 62.50 gm just-boiled water
  • 250g punnet strawberries, hulled, quartered
  • 12.00 gm icing sugar
  • 20.00 ml Grand Marnier
Instructions:
  • Chill four 1/2 cup molds.
  • Mix together yogurt, chocolate, and vanilla in a bowl.
  • Whisk gelatine into water until completely dissolved in a small jug. Let it cool slightly.
  • Blend a small amount of yogurt mixture into gelatine mixture to even out temperature, then fold it back into the yogurt mixture until fully incorporated.
  • Transfer the mixture into the prepared moulds. Refrigerate until nearly set. Wrap with plastic and refrigerate overnight.
  • Prepare the strawberry salsa by mixing all ingredients in a bowl. Refrigerate until needed.
  • To effortlessly release the panna cottas, elegantly slide a blunt knife around the edges and dip the molds in hot water briefly. Gently flip onto a platter, shaking confidently but removing with care. Enjoy with salsa on the side.

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