Panna cotta Chocolate mishmash

Panna cotta hodgepodge of chocolate recipe

Coming from Italy, panacotta takes everything in its path, it’s no longer a fashion, it’s a classic! Not very sweet, it goes wonderfully with white chocolate and all the red fruits! Try, it’s surprising! I particularly like this dessert, I like to play with the flavors and the colors and the panna cotta hodgepodge of chocolate allows it without problem, you will love the different layers with different flavors.
Panna cotta hodgepodge of chocolate recipe for 4 people
Ingredients :

White panna cotta
100 gr of white chocolate (do not add too much chocolate)
25 cl of sour cream
30 g icing sugar
1/4 teaspoon of Agar Agar (you can do this with gelatin)
Panna cotta black
100 gr of dark chocolate (do not add too much chocolate)
25cl of fresh cream
30 gr of icing sugar 250 gr of raspberries
1/4 teaspoon of Agar Agar (you can do this with gelatin)

Instructions

Divide the cream into two equal parts.

Cook part of the cream in a saucepan as soon as the first bubbles appear.
Add the agar Agar (or gelatin) be careful, it is a product that must be dosed well, let boil for one minute.
Off the heat, add the crushed dark chocolate to the hot cream.
Pour into the verrines, use a funnel to avoid splashing.
Let cool.
Repeat the same operation for the white chocolate in the second part of the cream.
As soon as your chocolate is melted, slowly pour your mixture into the verrines.
Let cool and refrigerate for at least 4 hours.
During this time make your raspberry coulis by adding just the icing sugar, once well milled.
Pass it through a Chinese to obtain a smooth paste.
Cover your verrines with this coulis just before serving.
This dessert is dedicated to Aurélie