From the author
This recipe Panna Cotta with chocolate very simple, and cooked very quickly. For effective supply enough to stock up on beautiful silicone moulds for frozen dessert.
White chocolate is better to choose a pastry, free of impurities and additives. Confectionery chocolates can be purchased at any candy store or to order. If you use store-bought chocolate it’s hard to predict how it will behave. But if you still decide to use chocolate from the store – choose the most pure in composition.
Prepare all the necessary ingredients.
Soak the gelatin in water and allow it to swell.
In a saucepan, join the cream and sugar, put on the stove, bring almost to a boil (but do not boil!), until the mixture starts bubbling lightly.
Remove the saucepan from the stove and enter the cream warm gelatin.
Mix well the mass with a spatula so the gelatin is completely dispersed.
Put into a hot mass of cream white chocolate.
Wait until the chocolate begins to melt, stir with a spatula.
Enter the yogurt.
Perfect for a Greek or a neutral fat content of 3-5%.
Punch weight immersion blender until smooth.
Carefully pour the Panna cotta into the silicone form, so as not to create the bubbles and put in the freezer for 5 hours.
Remove the Panna cotta in 10-15 minutes before serving.
This dessert will impress you with its lightness and exceptionally creamy taste. When serving the Panna cotta, you can pour any berry or fruit sauce!