If you’re not tired of desserts yet, neither am I. So many things I can do with the vanilla ice cream I made a couple of days ago. We’re down to our last few scoops and I thought I’d use what’s left of the ice cream to create something related to what reader Mik described in a comment she posted in the previous entry. Basically, she talked about a combination of chocolate and vanilla ice cream. That was enough to inspire me.
Panna cotta made with Ghirardelli chocolate drink, cream and milk. After chilling, I topped the panna cotta with a scoop of vanilla ice cream then drizzled strawberry syrup all over.
The chocolate panna cotta is soft, creamy, jiggly, chocolate-y and just delicious. A very easy dessert that you moms will enjoy preparing with the help of your young ones.
Chocolate panna cotta with vanilla ice cream and strawberry syrup
- 1 90-gram pack of clear unflavored sweetened gelatin
- 150 milliliters whole milk
- 150 milliliters cream
- 4 heaping tablespoons powdered chocolate drink I used Ghirardelli but feel free to substitute what you’ve got
- 2 scoops vanilla ice cream
- strawberry syrup I used Nesquick but, again, go ahead and substitute your preferred syrup — homemade is best
- Pour the milk and cream into a small sauce pan. Add the powdered chocolate drink and gelatin. Stir. Heat until the gelatin has dissolved. DO NOT boil to avoid curdling. Pour into two molds. Cool and chill.
- To serve, unmold the panna cotta on plates. Top each with a scoop of vanilla ice cream. Drizzle some strawberry syrup and serve at once.