Chocolate panna cotta with raspberry sauce
4 sheets gelatine
2 tbsp cocoa powder
2 cups low-fat milk
1 cup reduced-fat cream
75g golden brown sugar
FOR THE RASPBERRY SAUCE
1/2 cup fresh or frozan raspberries, defrosted
1/2 cup berry juice
1/2 cup reduced sugar berry jam
2 tbsp Frangelico liqueur
1. Place gelatine sheets in a bowl and cover with cold water; allow to soften.
2. Once soft, squeeze out excess moisture.
3. Dissolve cocoa in 1/4 cup of boiling water. Heat the milk, cream, sugar and cocoa mixture in a pot. Don't allow to boil.
4. Remove from heat and add drained gelatine sheets, stir well until all gelatine has dissolved.
5. Pour into well-oiled 250ml ramekins and allow to set 4 hours or overnight.
6. To make the raspberry sauce, blitz raspberries in a blender until smooth.
7. Place in a small pot with berry juice, reduced sugar berry jam and Frangelico. Heat gently.
8. Unmould panna cotta by dipping the mould into warm water then inverting each one onto a serving plate.
9. Serve with dollops of raspberry sauce.
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