For those craving moments, prepare this delicious and creamy light chocolate panna cotta made with Silk® Almond. It's a rich dessert that's very easy to make since you only need to blend and refrigerate; you'll love it.
2 envelopes unflavored gelatin powder, hydrated and melted (7 g each)
1/3 cups maple syrup
1 cup Greek yogurt
1 teaspoon vanilla essence
1/8 teaspoons salt
1/2 cups bittersweet chocolate, melted
1 cup raspberries, for the sauce
1 tablespoon lime juice, for the sauce
1 tablespoon honey, for the sauce
mixed berries, for garnish
bittersweet chocolate, grated, for garnish
Preparation
2h 30 mins
0 mins
Low
For the panna cotta, blend 1 ½ cups of Silk® Almond with the hydrated and melted gelatin, honey, Greek yogurt, vanilla, salt, and dark chocolate until combined, but do not blend too much.
Pour into a gelatin mold or individual molds and refrigerate until set.
For the sauce, blend the raspberries with lemon juice and honey.
Unmold the panna cotta and serve with the raspberry sauce, garnish with berries and enjoy.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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