Make-Ahead Dessert: Mocha Panna Cotta with Blueberries
This rich-yet-refreshing, velvety smooth dessert takes just a handful of ingredients to make before topping with berries.
For more of Alison’s crowd-pleasing recipes, check out her Chilled Cucumber Avocado Soup and Grilled Salmon Niçoise.
| Servings | Prep Time | Cook Time |
| 4servings | 10minutes | 5minutes & let it chill for 2 hours |
| Servings | Prep Time |
| 4servings | 10minutes |
| Cook Time |
| 5minutes & let it chill for 2 hours |
Ingredients
- 1 pkg unflavoured gelatin (about 1 tbsp/15 mL)
- 1/4 cup warm (not hot) water
- 2 oz dark chocolate chopped (or 1/3 cup dark chocolate chips)
- 2 cups 10% cream
- 1/4 cup granulated sugar
- 4 tsp instant coffee granules
- 1/2 tsp vanilla extract
- 1 tsp cocoa powder
- 1/2 cup blueberries
Servings: servings
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Ingredients
Servings: servings
Units:
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Instructions
- In a small bowl, sprinkle gelatin over warm water (do not stir); let stand for 5 minutes.
- Place chocolate in a large heatproof bowl. In a saucepan, bring cream, sugar and coffee just to boil, whisking to dissolve sugar; pour over chocolate and whisk until melted. Whisk in gelatin mixture and vanilla until blended and smooth.
- Divide into four 1-cup (250 mL) ramekins, small bowls or cups. Refrigerate until firm, at least 2 hours (or cover and refrigerate for up to 2 days).
- To serve, sift a touch of cocoa powder over each and top with blueberries.
Recipe Notes
Nutrients per serving: 346 calories, 9 g protein, 18 g fat (12g saturated fat), 35 g carbohyÂdrates (30 g sugar), 2 g fibre, 40 mg cholesterol, 91 mg sodium.
Tip: Aside from blueberries, raspberries, blackberries or strawberries or a combination of these berries would pair well.
