Raspberry Panna Cotta with Almonds in Chocolate Bowls


Directions:

Add Boiling water and Jell-O package and mix thoroughly.

Add 2 cups heavy cream and pour 2oz portion into lined muffin cups let set in refrigerator for at least  3 hours(this can be made the day before).

Blow up water balloons(or put cold water in them)  and set them tied side down into muffin cups

Melt both chocolates separately the lightly mix together and ladle 1oz of chocolate over the top of water balloons let set in refrigerator for at least 2 hours before popping balloons and removing your chocolate bowls

Mix 2 cups of cream and 1/2cup sugar until whipped and fluffy.

Place chocolate bowls on a tray and remove pana cota from cupcake liners and place inside chocolate bowls and garnish with whipped cream, almonds and fresh berries.

Ingredients:

1/2lb Milk Chocolate
1/2lb White Chocolate
2 Muffin Pans
1 pack of water Balloons
1 small box of Raspberry Jell-o
Pint of Fresh Raspberries
1 cup Boiling Water
1 quart Heavy Cream
½ cup sugar
1 cup Sliced Almonds



Recipe by:

Andrew Quesenberry