Ingredients
Sauce:
- 100 gram Dark chocolate
- 150 ml Cream
Instructions
- Fill the gelatin with water and leave to swell for 10 minutes.
- In a saucepan, combine the cream with sugar and peanut paste and warm (do not bring to a boil). Stir well. Add the swollen gelatin and mix.
- Add the yogurt and whisk.
- Pour into the molds, cover with cling film and refrigerate for 4 hours.
- Before serving, prepare the sauce: heat the cream, add the chocolate broken into pieces, mix well and cool.
- Pour over the cooled Panna cotta sauce and serve. Bon Appetit!