https://www.chefspencil.com
  • Login
  • Register
  • Recipes
    • Chicken Recipes
    • Seafood Recipes
    • Beef Recipes
    • Pasta Recipes
    • Dressings, Dips, Spreads
    • Dessert
    • Pork Recipes
    • Side Dish
  • Chefs
  • Food News
    • News
    • Guides
      • Product Reviews
      • Gifts & Product Guides
      • Food Substitutes
        • Cheese Substitutes
  • Food Atlas
    • Asian Cuisines
    • African Cuisines
    • European Cuisines
      • Central European Cuisine
      • Northern European Cuisine
      • Eastern European Cuisine
      • Southern European Cuisine
    • Middle East Cuisine
    • South American Cuisine
    • North American Cuisine
    • Central American Foods
    • Caribbean Cuisine
  • Culinary Schools
  • About Us
  • Recipes
    • Chicken Recipes
    • Seafood Recipes
    • Beef Recipes
    • Pasta Recipes
    • Dressings, Dips, Spreads
    • Dessert
    • Pork Recipes
    • Side Dish
  • Chefs
  • Food News
    • News
    • Guides
      • Product Reviews
      • Gifts & Product Guides
      • Food Substitutes
        • Cheese Substitutes
  • Food Atlas
    • Asian Cuisines
    • African Cuisines
    • European Cuisines
      • Central European Cuisine
      • Northern European Cuisine
      • Eastern European Cuisine
      • Southern European Cuisine
    • Middle East Cuisine
    • South American Cuisine
    • North American Cuisine
    • Central American Foods
    • Caribbean Cuisine
  • Culinary Schools
  • About Us
  • Home
  • Dessert
  • Chocolate Panna Cotta with Raspberry Coulis

Chocolate Panna Cotta with Raspberry Coulis

Posted on Apr 1st, 2023
by Paul Hegeman
Categories:
  • Dessert
  • Southern European Cuisine
  • Valentines Day
Chocolate Panna Cotta with Raspberry Coulis

This is one of my favourite desserts to prepare when having guests over for dinner as it can be completed entirely on the day before and leaves time to focus on other parts of the dinner on the night.

On top of this early preparation ease, the quality chocolate, the creamy texture, and the accompaniment of chocolate’s perfect match – raspberries – ensures it is always a big winner with guests and never fails to impress.

It is quite an adaptable dessert as well; if you are not a fan of Cointreau, a French orange liquer, feel free to substitute with any other liqueur you may like or simply some vanilla extract.

However if using vanilla use only about ½ tsp as it is much stronger in flavor than any liqueur. Enjoy the ease and the exquisite taste of this chocolate panna cotta.

Chocolate Panna Cotta with Raspberry Coulis

Chocolate Panna Cotta with Raspberry Coulis

5 from 1 vote
Print Recipe Pin Recipe
Prep Time 3 hrs 10 mins
Cook Time 40 mins
Total Time 3 hrs 50 mins
Course Dessert
Cuisine French, Italian
Servings 8 servings

Ingredients
  

Raspberry Coulis

  • 500 grams raspberries
  • 50 grams sugar
  • 160 grams water
  • 2 teaspoons vanilla extract

PANNA COTTA

  • 8 milliliters x 125 milliliters dariole molds ramekins or any small vessel can be used
  • non stick baking spray
  • 2 sheets gelatine
  • 250 milliliters milk
  • 400 milliliters cream fresh, whipping cream
  • 75 grams white sugar
  • 150 grams dark couverture chocolate buds
  • 2.5 teaspoons Cointreau

Instructions
 

Raspberry Coulis

  • Remove 2 dozen of the nicest raspberries and set aside in the fridge.
  • Place the raspberries, sugar and water in a small saucepan and place over low-medium heat.
  • Allow to simmer for 40 mins.
  • Remove and strain through fine strainer, (may require some forced straining using a spoon to push the liquid through)
  • Discard the seeds and pulp (if so inclined this fibrous jam can be used as a jam on your morning toast).
  • Allow the liquid to cool.
  • Once cool it should be a slightly thick sauce.
  • Feel free to add more water or sugar and return it to the heat if it is not thick or thin enough.

Panna Cotta

  • Place the gelatine sheets in some water to soak for 5-6 minutes
  • Place the sugar, milk and cream into a small saucepan or pot and heat slowly until the sugar is dissolved.
  • Allow it to get quite hot but do not boil, (around 70-85 degrees)
  • Add the chocolate and simmer until melted completely.
  • Add the Cointreau.
  • Take the pot off the heat, add the Gelatine and stir through until it is free of lumps.
  • Lightly spray the inside of the dariole moulds with vegetable oil spray.
  • Pour the mixture evenly into the 8 moulds.
  • Cover and refrigerate 2-3 hours or until set.

Presentation

  • The above can be done 1-2 days in advance.
  • When you are finally ready to serve do the following:
  • Run a paring knife carefully around the edge between the dariole mould and the panna cotta to loosen the panna cotta
  • Turn the panna cotta out onto the serving plate. (it may require a flick of the wrist or some jiggling to get it out).

Notes

CHOCOLATE AND COINTREAU PANNA COTTA WITH RASPBERRY COULIS
Tried this recipe?Let us know how it was!

Paul Hegeman

Paul is a personal Chef to exclusive Sydney clients and is also our most frequently contributing writer. Paul was born in The Netherlands and moved to Canada at a very young age. Experience with traditional European meals at home and the diverse multicultural influence of foods in Canada gave Paul a great appreciation for different culinary styles. Over the years Paul traveled extensively and worked at every level of professional kitchens, from the deep fryer in the local burger joint, to the Head Chef in Five Star Hotels. He now resides full time in Sydney, Australia with his wife and their children. You will find his recipes emphasize natural, uncomplicated flavours and fresh ingredients such as those found in Mediterranean and South East Asian cuisines.

Add Your Comment Cancel reply

Recipe Rating




Best Gift Ideas For Chefs

Gifts for Professional Chefs
Gifts for Professional Chefs

Best 23 Grilling Gifts for BBQ Fanatics

Best Grilling Gifts

World Cuisines

African Recipes by Professional Chefs

African Recipes by Professional Chefs

American Recipes by Professional Chefs

American Recipes by Professional Chefs

Asian Food Recipes by Professional Chefs

Asian Food Recipes by Professional Chefs

Australian Recipes by Professional Chefs

Australian Recipes by Professional Chefs

Austrian Recipes

Austrian Recipes

Belgian Recipes

Belgian Recipes

Brazilian Recipes

Brazilian Recipes

British Recipes

British Recipes

Bulgarian Recipes

Bulgarian Recipes

Canadian Recipes

Canadian Recipes

Caribbean Recipes

Caribbean Recipes

Chinese Recipes

Chinese Recipes

Colombian Recipes

Colombian Recipes

Continental

Continental

Croatian Recipes

Croatian Recipes

Cuban Recipes

Cuban Recipes

Czech Republic Cuisine

Czech Republic Cuisine

Danish Recipes

Danish Recipes

Dominican Recipes

Dominican Recipes

Dutch Recipes

Dutch Recipes

2023 © Chef's Pencil   Privacy Policy & Terms of Service  Contact us

Chef's Pencil is part of the Amazon Associate Program and earns from qualifying purchases.