Chocolate Panna Cotta with Berry Sauce

Chocolate Panna Cotta made with stevia, dark chocolate and bathed with a lovely sauce of forest fruit. Strong sour tones onto a soft, velvety and intensive Cream Chocolate panna cotta.
The process is simple. Make the cream with milk, sour cream and dark chocolate. You chill it in the fridge until it's time to pour over it with sufficiently striking red fruit sauce. You need some waiting time but do not be anxious, the result will justify your continence.
You enjoy spoonfuls of velvety cream, with lots of red, heady sauce and chocolate.
Yours!

work: 45′

time: 3h:45′

medium:

Ingredients (4 servings) 250g (8.8 oz) milk 200g (7.1 oz) sour cream 10g (0.35 oz) gelatin powder 1 tsp stevia Canderel or 1 tsp sugar 1 tsp vanilla extract 100g (3.5 oz) dark chocolate	In a small saucepan, add cold milk and sprinkle with gelatin powder.	We leave it like that for 5' without shaking.
Place the saucepan on a very low heat and stir constantly with a spatula to completely dissolve the gelatin. Add the cream, just to warm up without boil, continuing to stir.	Break the chocolate into pieces and add to the hot milk mixture to melt. Add vanilla. Do not boil.	Pour the chocolate cream into 4 bowls. Allow to cool for a while and chill in refrigerator for three hours to thicken the panacotta.
Fruit Sauce 200g (7.1 oz) several read fruits, frozen 140g (4.9 oz) red wine 1 tsp stevia or 1 tsp sugar ½ tsp cornflour some chocolate for garnish	In a small saucepan, add the wine and fruit to a boil. Sprinkle with stevia or sugar. Do not mix with spoon for not melting of the fruits only shake holding it by the handles. Taste and correct the taste by adding a little stevia or sugar yet.	In small glass put 3 tablespoons wine and dissolve into it the cornflour. Pour it to the fruit. Shake to a boil and remove from heat. Let the sauce cool and serving the pour over the panna cotta with some chocolate.

To remove the cream from bowls it is enough to sink for a few minutes in hot water.

If it remains leftover fruit sauce, put in sterilized jar for future use.

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Author Zambia Sifaki