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Chocolate Panna Cotta with Raspberry Coulis


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Title: Chocolate Panna Cotta with Raspberry Coulis

Chocolate Panna Cotta with Raspberry Coulis
  • This is a super quick, delicious dessert you can
    whip up in no time, then sit back and relax and
    let the fridge do all the hard work. Best made in
    small mould an served with raspberry coulis.

  • 700 ml coconut cream
  • 200 ml almond milk
  • 1/2 cup coconut sugar
  • 4 tablespoons maple syrup
  • 2 heaped tablespoons cacao
  • 2 teaspoons Xanthum gum
  • 2 teaspoons salt
  • 2 teaspoons olive oil

  • 1 cup frozen raspberries
  • 2 tablespoons maple syrup
  • Place coconut cream, milk, sugar and maple syrup
    in a saucepan and bring to boil.
  • Once boiling add the cacao and mix well.
  • Add the xanthum gum to the panna cotta mixture
    and whisk.
  • Once the mixture comes to a boil, reduce to a
    simmer for three minutes then bring back to boil.
    Repeat this step three times to allow the xanthum
    gum to dissolve.

  • Place the panna cotta mixture into moulds, cover
    with wrapping and place in fridge to set for
    about an hour.
  • Then make your raspberry coulis by placing the
    frozen berries and maple syrup in a saucepan and
    bringing it to boil. Let simmer for 10 minutes.
  • Once cooked blend the raspberries and strain with
    a small strainer to remove any seeds.
  • Place in fridge to cool.
  • To serve run a butter knife around the edge of
    the panna cotta to gently remove from the mould.
  • Tip upside down onto a plate and then pour the
    coulis over the top.

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