Panna Cotta with Chocolate and Cherries

Name: Panna Cotta with Chocolate and Cherries
Yield: 6 servings
Ingredients: 6 cookies, larger than the base of your molds (such as digestive cookies or graham crackers); 3.5 oz dark or milk chocolate (100 g); as needed Cherries in syrup,; 1 2/3 cups heavy cream (400 ml); 1/3 cup sugar (60 g); 1/2 teaspoon vanilla extract; 2 3/4 teaspoons powdered gelatin or 2 sheets (8 g)

Monica Baroni Chopin @cook_6160366

I was planning to make a chiffon cake, but without baking powder, that wasn’t going to happen. With little time, I quickly thought of something fast to make.

Monica Baroni Chopin @cook_6160366

I was planning to make a chiffon cake, but without baking powder, that wasn’t going to happen. With little time, I quickly thought of something fast to make.

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Ingredients

6 servings

6cookies, larger than the base of your molds (such as digestive cookies or graham crackers)
3.5 ozdark or milk chocolate (100 g)
as neededCherries in syrup,
1 2/3 cupsheavy cream (400 ml)
1/3 cupsugar (60 g)
1/2 teaspoonvanilla extract
2 3/4 teaspoonspowdered gelatin or 2 sheets (8 g)

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Steps

1

If you don’t have large cookies, crush the ones you have and mix with a little melted butter. Press the mixture into 6 round molds or cookie cutters (the same base used for cheesecake).
2

Soak the gelatin sheets in cold water for at least 10 minutes. Meanwhile, in a small saucepan, bring the heavy cream, sugar, and vanilla to a boil. Remove from heat, squeeze out the soaked gelatin sheets, and add them to the hot cream. Stir until completely dissolved.
3

Pour the mixture into molds of your choice. Let cool slightly, then refrigerate for at least 4 hours (or freeze for 1 hour, as I did!). Melt the chocolate in a double boiler or microwave, and spoon a couple of tablespoons over each cookie base. After chilling, unmold the panna cotta and place each one on a cookie base. Garnish with a few cherries. Keep refrigerated until ready to serve.