Supplies & Equipment
- In a sauce pan, add milk, cocoa powder and dark chocolate. Heat to 140F.
- Add pannamousse mixture, stir well; strain.
- Add cold cream to strained mixture. Add to molds and chill over night.
- For service: unmold panna cotta onto a plate. Garnish with sour cherry spread, add cookie wafer, fresh flowers and fresh cherries.
Ingredient availability varies by location*