Panna Cotti

Makes 5

  • 16 oz cream
  • 50 g sugar
  • 2.5 sheets of gelatin
  • 1.75 oz 55% Valrhona Equatoriale chocolate
  • 1.75 oz 70% Valrhona Guanaja chocolate


  • Bring sugar and heavy cream to simmer
  • Meanwhile bloom the gelatin using ice water
  • Melt chocolate into heavy cream mixture, remove from heat and stir in gelatin
  • Pass entire mixture through a chinois and cool down on ice or in a fridge
  • Once mixture is room temperature, portion into containers and cool

Via Giulia