Chocolate Panna Cotta with Mango Coulis and Mint
Category: Desserts
Servings: 5
Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh liquid cream | 500 ml |
| Dark chocolate | 150 g |
| Powdered sugar | 100 g |
| Gelatin sheets | 8 g |
| Mango | 1 |
| Sugar | 2 tbsp |
| Lemon juice | 1 tbsp |
| Gelatin sheets (for mango coulis) | 3 g |
| Fresh mint (for garnish) | To taste |
Instructions
-
Prepare the Chocolate Panna Cotta:
Begin by soaking the gelatin sheets in cold water in a bowl for at least 10 minutes. While the gelatin is soaking, sift the powdered sugar to remove any lumps. -
Heat the Cream and Melt the Chocolate:
In a saucepan, gently heat the fresh cream over medium heat. At the same time, melt the dark chocolate using the bain-marie method. To do this, place the chocolate in a heatproof bowl over a pot of simmering water, ensuring that the water does not touch the bowl. Stir continuously until the chocolate is fully melted and smooth. -
Combine the Ingredients:
Once the chocolate is melted, add the warm cream to the chocolate, followed by the sifted powdered sugar. Stir the mixture with a spatula, ensuring that everything is well combined. Continue to heat the mixture on low heat, stirring frequently, but be careful not to bring it to a boil. -
Add the Gelatin:
After the mixture is smooth and well-blended, remove the saucepan from the heat. Take the soaked gelatin sheets, squeeze out any excess water, and stir them into the chocolate mixture until fully dissolved. Use a whisk to ensure the gelatin is completely incorporated. -
Mold the Panna Cotta:
Pour the chocolate panna cotta mixture into 5 individual molds. Allow the panna cotta to cool to room temperature, and then refrigerate it for at least 2 hours to set. -
Prepare the Mango Coulis:
While the panna cotta is cooling, peel and cube the mango. In a small saucepan, combine the mango cubes, sugar, and lemon juice. Heat over medium heat until the mango becomes soft and releases its juices. Once softened, blend the mixture until smooth to create a coulis. -
Add Gelatin to the Mango Coulis:
Take 2 tablespoons of the mango coulis and heat it in the microwave until warm. Soak the 3 g of gelatin sheets in cold water, then squeeze out the excess water and stir it into the warm mango coulis until fully dissolved. Once the gelatin is incorporated, add the gelatin-infused coulis to the rest of the mango coulis and stir well. -
Final Refrigeration:
Once the chocolate panna cotta has set, spoon a layer of the mango coulis on top of each panna cotta. Return the molds to the refrigerator for another hour to allow the coulis to set slightly. -
Serve and Garnish:
To release the panna cotta from the molds, dip the bottoms of the molds in hot water for a few seconds. Carefully invert the molds onto serving plates. Top each panna cotta with a drizzle of the mango coulis, a few fresh mint leaves, and optional mango cubes for a refreshing garnish. -
Enjoy!
Serve the chocolate panna cotta chilled for a rich, velvety dessert that is balanced beautifully with the sweetness of mango and the freshness of mint.
This Chocolate Panna Cotta with Mango Coulis is the perfect treat for any occasion. The silky smooth texture of the panna cotta combined with the tropical flavors of mango and the refreshing touch of mint make this a dessert everyone will love!
