Gluten free
Primal
Vanilla panna cotta with chocolate ganache
Creamy and luscious Vanilla Panna Cotta with a rich Chocolate Ganache topping. This decadent dessert is gluten-free and primal, making it a satisfying treat for those with dietary restrictions. Perfect for a special occasion or holiday dessert.
Ingredients
US
gelatin
3 sheets
milk
0.5 cup
vanilla bean
1
Method
- Fill a bowl with water, add the gelatin and let is soak.
- Pour milk into a pan & bring to just below simmering, then remove the pan from the heat. Do NOT let it boil.
- Drain & squeeze out the gelatin & add it to the milk.
- Pour the cream into another pan, add the sugar and vanilla bean and bring to a boil over low heat, stirring constantly. Then remove the pan from the heat, remove the vanilla bean and stir in the milk mixture.You can put the mixture into any kind of ramekin, mold, cup, you like. Rinse your 'glass' in ice-cold water, shaking out any excess water & fill with the milk mixture. Chill in the refrigerator for several hours until set (at least 3-4 hours). Turn out onto a serving dish & serve with fruit sauce or chocolate sauce.In a double boiler melt chocolate bar. Once the chocolate is completely melted, slowly whisk in cream until the desired consistancy is reached.
- Drizzle over the top of the panna cotta once on the serving plate.
Nutrition:
13 kcal
Carbs
0.87 g
Fat
0.58 g
Protein
1 g
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