PANNACOTTA TOPPED WITH CHOCOLATE MOUSSE

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What a lovely dessert! So simple and so good. It’s made of three layers, a smooth vanilla pannacotta, a sour raspberry gel and then a fluffy and creamy chocolate mousse. You just want to eat more! You can prepare the dessert 1-2 days before and store it in the fridge until serving.

And since it’s Valentine’s Day next week, I decorated them with chocolate hearts that I made by myself, so cute.

YOU NEED: 
4 port. 

Vanilla panna cotta:
4 dl heavy cream
3 tbsp sugar
0.5 tsp vanilla, powder or extract
2 gelatine leaves, soaked

Raspberry gel:
2 dl of frozen raspberries (or fresh)
2 tbsp sugar
1 gelatin leave

Chocolate mousse:
3 dl heavy cream
1 egg yolk
1 egg white
1 tbsp brown sugar (or moscovado sugar)
150g dark chocolate, chopped

Chocolate heart:
50 gram dark chocolate, the best is to have a chocolate that it’s good for baking and not contain any butter. easier to work with.

DO THIS: 

  1. Start with the panna cotta: Soak the gelatine leaves in cold water, let it sit for about 5 minutes.
  2. Add the cream, sugar and vanilla powder in a pan. Bring to a boil. Turn of the heat and squeeze out the water from the gelatine and whisk down one by one.
  3. Let cool slightly and then pour it into 4 glasses. Remember not too much as your also gonna have the raspberry gel and the chocolate mousse on top. Place in the refrigerator. Let stand cold for about 4 hours before you start add the other toppings.
  4. Raspberry gel: Soak the gelatine leave in cold water for a few minutes. Put the raspberries and sugar in a pot on medium heat. Let cook until the raspberries are soft, stir until an even compote.
  5. Add the gelatin leave and stir until it melted. Let cool completely. Then add the compote on top of the panna cotta and spread it out carefully so that it covers the entire glass, to the edges. Put back into the fridge.
  6. Chocolate Mousse: In a pot in medium heat, stir together 1 dl of the cream, 1 egg yolk and the brown sugar for 2 minutes, then lower the heat and stir all the time until it thicken slightly. Turn of the heat and start add the chopped chocolate until it melts. Let cool completely.
  7. Whip the rest of the cream in a bowl and whisk the egg white in another bowl until both becomes fluffy. Fold carefully in the chocolate cream in the whipped cream and then add the fluffy egg white, fold everything together until it becomes a mousse, don’t whisk. Add the chocolate mousse over the raspberry gel and spread it into an even layer. Allow to set at least 30 minutes. Garnish with some fresh raspberries and chocolate hearts.
  8. To do the chocolate hearts: Melt the chocolate and let cool, use a small piping bag or you can make one with parchment paper and fill it with the chocolate.
  9. Add a piece of parchment paper on a table and start making chocolate hearts on the paper. Let cool completely before you remove them. Perfect decoration!

 

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