This recipe for Chocolate Raspberry Panna Cotta is a fabulous dessert to finish off a great meal. It is light, chocolaty, dairy free and takes 10 minutes to make.
If you are going to use freshly made almond milk, blend the raw almonds and water in a blender, then strain the milk with a fine mesh strainer into a medium saucepan.
Sprinkle milk with the gelatin and let it sit for 5 minutes, then heat it over medium heat until gelatin dissolves completely. Do not boil the mixture.
Mix in the coconut milk, coconut palm sugar, chocolate chips and salt. Stir constantly until the sugar has dissolved and the chocolate has melted.
Remove from heat and mix in the vanilla extract.
Iet it cool slightly and pour mixture into an 8 ounce ramekin.
Refrigerate until firm, approximately 2-4 hours.
To serve, dip the ramekin into bowl of hot water for about 30 seconds, then invert onto serving plate, shaking ramekin gently if necessary to remove.
Notes
Recipe serves 2 people. Cover and store in the fridge.