How was your weekend? We spent most of our weekend getting ready for our travel. But besides packing we indulged ourselves with a chocolate dessert and fresh strawberries from the farm.
Yes, indeed! I made chocolate panna cotta and strawberry compote— so we sat in our little porch and enjoyed every bit of it. It was nice to take some time off to relax, before heading home :)
Soon I’ll be taking walks with my mom and celebrating life with beloved family and friends. I cannot wait to be there and I’m very excited to see my family once again! However this trip will not only lead us to Argentina but also to Chile. Where we will be visiting more relatives! And so without further ado, here is the recipe. I’m off for now:)
Hope you enjoy this upcoming weekend- I’ll be back soon sharing photos from our travel, from Argentina and Chile.
Chocolate Panna Cotta serves 4-6 (depending on ramekin size)
2 1/4 C. pouring cream 1.7 oz dark chocolate, grated 1/4 C. sugar 1 tsp. vanilla essence 2 1/2 tsp. powdered gelatin 50 ml cold water
Preparation: In a medium saucepan, add cream, sugar and vanilla essence. And heat until sugar is completely dissolved -- do not boil-- When ready remove from the heat and add grated chocolate. Return to the heat, cover and stir --mixing with a wooden spoon--for about 10 minutes until chocolate is dissolved and smooth. In a little cup add gelatin and cold water, mix gently and let set for a couple of minutes. Divide the mixture among ramekins and let cool to room temperature. Refrigerate for 3 hours or up to 2 days. Serve with macerated strawberries on top.
Macerated Strawberries
2 C. Strawberry, cut in halves 3 Tbsp. Sugar 1 tsp. lemon juice Preparation: In a medium bowl, add strawberries, sugar and lemon- and cover with plastic wrap. Refrigerate for 2-3 hours and serve over panna cotta.
