CHOCOLATE & VANILLA PANNA COTTA

Step 1: Gather Ingredients

Vanilla Panna Cotta:

• Whole Milk: 1 cup
• Unflavored Gelatin: 1 tablespoon
• Granulated Sugar: 1/3 cup
• Vanilla Bean (or Extract): 1 bean (split lengthwise)
• Heavy Cream: 1 cup

Chocolate Panna Cotta:

• Whole Milk: 1 cup
• Unflavored Gelatin: 1 tablespoon
• Granulated Sugar: 1/3 cup
• Cocoa Powder: 1/4 cup
• Heavy Cream: 1 cup

Step 2: Bloom Gelatin

• In a small bowl, pour 1/4 cup of milk.
• Sprinkle gelatin over the milk.
• Let it sit for 5 minutes to bloom.

Step 3: Combine Ingredients

For Vanilla Panna Cotta:

• In a saucepan, combine 3/4 cup of milk, granulated sugar, and scraped seeds from the vanilla bean.
• Heat until sugar dissolves and the mixture is warm but not boiling.

For Chocolate Panna Cotta:

• Combine 3/4 cup of milk, granulated sugar, and cocoa powder.
• Heat until sugar dissolves and the mixture is warm but not boiling.

Step 4: Add Gelatin Mixture

• Add the bloomed gelatin mixture to the warm milk mixture.
• Stir until the gelatin is completely dissolved.

Step 5: Add Heavy Cream

• Stir in the heavy cream.
• Continue to heat, stirring constantly, until the mixture is well combined and just begins to simmer.

Step 6: Strain and Pour

For Vanilla Panna Cotta:

• Strain the mixture to remove any vanilla bean particles.
• Pour evenly into serving glasses or molds, filling them halfway.
• Refrigerate until set, about 2-4 hours.

For Chocolate Panna Cotta:

• Strain the mixture to remove any cocoa powder particles.
• Carefully pour over the set vanilla panna cotta.
• Refrigerate until fully set, about 4-6 hours or overnight.

Step 7: Serve

• Once set, serve the chocolate and vanilla panna cotta chilled.
• Garnish with whipped cream, chocolate shavings, or fresh berries if desired.