The mint and chocolate panna cotta is a dessert where the goodness of chocolate and the freshness of mint blend into one truly delightful taste.
Fresh cream, chocolate, mint syrup, sugar, and gelatin are the only ingredients needed to make a sweet treat to enjoy as a fresh snack or after a meal.
You can use 6 aluminum muffin tins or, as I did, some 6 oz glass bowls as containers. In this last case, to have 6 servings, you will need to double the quantities.
Now take a minute to read the recipe and then… let’s cook and eat!!
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- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 3/4 cups fresh liquid cream
- 1/4 cup sugar
- 3 oz dark chocolate (50%)
- 1/4 cup mint syrup
- 4 sheets gelatin
- as needed dark chocolate (grated)
- A few leaves mint (fresh)
Tools
- 1 Kitchen Scale
- 1 Knife
- 1 Small Pot
- 1 Hand Whisk
- 1 Bowl
- 1 Cutting Board
- 1 Ladle
- 6 Molds aluminum
Steps
Preparing panna cotta takes just a few minutes of preparation; however, in this case, since you need to prepare both the chocolate and mint versions, you’ll need to be a bit more patient and wait for the necessary rest time between the preparation of the two variants.
First, soak two sheets of gelatin in water and chop the chocolate with a knife.
Place a small pot on the fire and add 200 ml of fresh liquid cream and 30 g of granulated sugar. Melt the sugar over low heat, add the chopped chocolate, and when this too is completely melted, add the well-squeezed gelatin sheets. Mix well so that the gelatin dissolves evenly.
Divide the mixture into the molds, filling them halfway, let cool at room temperature, and then transfer everything to the fridge.
When the panna cotta is well chilled and has reached the right consistency (at least 1 hour), start preparing the mint panna cotta.
Repeat the same steps as the chocolate panna cotta by soaking two sheets of gelatin and heating 200 ml of fresh cream with 30 g of sugar.
Then add 50 ml of mint syrup and the squeezed gelatin sheets. Stir and when the gelatin is completely dissolved, turn off the heat and let the temperature of the mixture drop a bit before distributing it in the various molds with the chocolate panna cotta.
Transfer everything back to the fridge to solidify the mint panna cotta as well.
When serving, if you have used aluminum molds, unmold the panna cotta onto dessert plates before garnishing it with grated chocolate and fresh mint leaves 😉.
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