Black Forest Panna Cotta

Yoghurt panna cotta

• 4 gelatine leaves
• 50ml lemon juice
• 350ml heavy cream
• 110gr sugar
• 500gr full-fat yoghurt
• 1tbsp vanilla bean paste or a vanilla pod
  

Cherry compote

• 500gr fresh or frozen cherries
• 2tbsp sugar
• 2tbsp lemon juice
• 2tbsp cornstarch
  

Crunchy chocolate soil:

• 45gr water
• 120gr sugar
• 55gr dark chocolate - minimum 80% cacao

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Panna Cotta

1. Place your gelatine sheets in cold water
2. In a saucepan over medium-low heat, heat your sugar, cream, vanilla and lemon juice until the sugar has fully dissolved
3. Once the sugar is dissolved, squeeze out any excess water from the gelatine leaves and add them to your hot cream. Stir until the gelatine is completely dissolved and take off the heat
4. Add the mixture to your full-fat yoghurt and stir to combine. Pour into your mould or a fancy glass and leave in the fridge to set for at least 4 hours or overnight
   

Cherry compote

1. Place the cherries, sugar & lemon juice in a saucepan over medium heat. Gently bring it to a boil while constantly stirring and let it cook for 5-10 minutes 
2. Add a splash of water to your cornstarch and add this to your cherries. Once the compote has thickened enough, take it off the heat to cool completely
   

Crunchy Chocolate Soil

1. Grabe a heatproof tray and line it with parchment paper or a silicone mat
2. Place your water and sugar over medium heat in a saucepan with a thick bottom. Gently bring it to a simmer and let the temperature go up to 135C. If you don’t have a candy thermometer, look at the colour of the edges. Once the edges begin to slightly change in colour your sugar is hot enough
3. While moving quickly, add your chocolate to the pan and whisk vigorously. Make sure to also reach the edges of the pan so the chocolate doesn’t get stuck and burn
4. Once the chocolate has crystallised and turned chunky, transfer it to your prepared and lined tray to cool completely
   

Serving

1. I like to serve this dessert in a fancy cocktail glass. Add the cherry compote on one side of the glass and your chocolate soil to the other side of the glass. Finish with a mint leaf and serve immediately.