Chocolate Panna Cotta with Raspberry Coulis
                     Chocolate Panna Cotta with Raspberry 
Coulis
https://www.wholesomebellies.com.au/
This is a super quick, delicious dessert you can whip up in no time, 
then sit back and relax and let the fridge do all the hard work. Best 
made in small mould an served with raspberry coulis.
INGREDIENTS : - 
700 ml coconut cream 
200 ml almond milk
 1/2 cup coconut sugar 
4 tablespoons maple syrup
 2 heaped tablespoons cacao 
2 teaspoons Xanthum gum
2 teaspoons salt 
2 teaspoons olive oil
RASPBERRY COULIS: - 
1 cup frozen raspberries 
2 tablespoons maple syrup
METHOD
Place coconut cream, milk, sugar and maple syrup in a saucepan 
and bring to boil. 
Once boiling add the cacao and mix well.
Add the xanthum gum to the panna cotta mixture and whisk.
Once the mixture comes to a boil, reduce to a simmer for three 
minutes then bring back to boil. Repeat this step three times to 
allow the xanthum gum to dissolve.
Place the panna cotta mixture into moulds, cover with wrapping 
and place in fridge to set for about an hour. 
Then make your raspberry coulis by placing the frozen berries and 
maple syrup in a saucepan and bringing it to boil. Let simmer for 
10 minutes. 
Once cooked blend the raspberries and strain with a small strainer 
to remove any seeds. 
Place in fridge to cool. 
To serve run a butter knife around the edge of the panna cotta to 
gently remove from the mould. 
Tip upside down onto a plate and then pour the coulis over the 
top.
Contact US
Email  -
[email protected]
Phone - 0416 250 969
https://www.wholesomebellies.com.au/