Chocolate and Vanilla Panna Cotta

Name: Chocolate and Vanilla Panna Cotta
Cook time: 8 h
Total time: 8 h
Cuisine: European, Mediterranean, Italian
Ingredients: 1/3 Cup Whole Milk; 2 1/4 Tsp Powered Gelatin; 2 Cups Heavy Cream; 1/3 Cup Sugar; 1/2 Cup Nutella; 2 Cups Heavy Cream; 100g Dark Chocolate, chopped; 2 Tbsp Honey; 45g Cocoa Powder, sifted; 1/3 Cup Whole Milk; 2 1/4 Tsp Powdered Gelatin; 2 1/2 Cups Heavy Cream; 67g Sugar; 1 Tsp White Vanilla Extract

11 steps

Cook:8h

This triple layer dessert is luxurious and as heavenily as it looks! Panna Cotta is one of the simplest desserts to make. It only requires a few ingredients, a few hours in the fridge, and can be made the day before your dinner party. It's something different to serve guests and will impress them for sure. Recipe from Lolly's Kitchen on Facebook.

Updated at: Wed, 15 Nov 2023 15:13:36 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories733.2 kcal (37%)

Total Fat59.7 g (85%)

Carbs46.2 g (18%)

Sugars40.6 g (45%)

Protein8.1 g (16%)

Sodium52.9 mg (3%)

Fiber3.2 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

Instructions

Nutella Chocolate Layer

Step 1

Place eight 6-8oz dessert glasses at a slant angle in a cup cake/muffin tin.

Step 2

In a bowl, pour in 1/3 cup cold milk. Sprinkle gelatin over milk. After a few minutes, once the gelatin has bloomed, stir to combine.

Step 3

Heat the cream, nutella, and sugar in a saucepan, but do not boil. Once the sugar is dissolved, remove from heat.

Step 4

Pour the gelatin into the hot nutella cream mixture. Stir to dissolve the gelatin. Pour evenly into inverted glasses and refrigerate until set, approximately 2 hours.

Dark Chocolate Layer

Step 5

In a small saucepan, add the cream, chopped chocolate, and honey.

Step 6

Over medium-low heat, stir until chocolate has melted. Now add the sifted cocoa powder and stir until smooth.

Step 7

Leave to cool completely before pouring over set nutella (see note). Refrigerate for 2 hours or until set.

Vanilla Layer

Step 8

Repeat the directions for the nutella layer, sprinkling geletin into 1/3 cup milk and heating the cream with sugar.

Step 9

Once the cream and sugar are heated and well combined, take off the heat. Add the white vanilla extract, stir to combine, then pour in the gelatin. Leave to cool before pouring/layering over the now firm dark chocolate layer (see note).

Step 10

Refrigerate again for 2 hours or until set. Serve garnished with your favorite desert toppings. (Shaved chocolate, caramel sauce, whipped cream, fresh fruit, etc.) Enjoy!

Notes

Step 11

When pouring the second and third layers, do not pour directly onto the set panna cotta so you won't disturb it with the pressure of pouring. Drizzle down on the side of the glass until it starts to fill up, and for the third layer, pour onto the back of a tablespoon so it will seep down slowly.