Cioccolato & galliano ristretto panna cotta

This chocolatey seductive, elegant dish will impress your guests.

  • 30 mins cooking
  • Serves 4
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Cioccolato Layer
  • 4 tablespoon water
  • 3 teaspoon gelatine powder
  • 125 millilitre cream
  • 125 millilitre milk
  • 2 tablespoon sugar
  • 1 cup dark chocolate buttons
  • 100 gram mascarpone cheese
  • 1/2 teaspoon cinnamon
Ristretto Layer
  • 125 millilitre milk
  • 2 teaspoon gelatine powder
  • 225 millilitre cream
  • 2 tablespoon sugar
  • 80 millilitre galliano ristretto
  • 1/2 cup white chocolate buttons
  • 80 gram mascarpone cheese
  • edible flowers (optional)


  • 1
    Place water in a small bowl, add gelatine and leave for at least 2 minutes. Place cream, milk and sugar in a small pot, bring to a simmer then take off heat. Stir in softened gelatine. Add chocolate buttons and stir until smooth. Whisk in mascarpone until smooth and mix in cinnamon. Transfer to a pouring jug and carefully pour mixture halfway up serving glasses. Refrigerate for at least 2 hours to set.
  • 2
    When the 2 hours is nearly up, make the ristretto layer. Place milk in a small bowl, add gelatine and leave for a few minutes. Place cream and sugar in a small pot and bring to the boil. Remove from heat and stir in the gelatine mixture and Galliano Ristretto. Whisk in white chocolate buttons until smooth and transfer to a pouring jug. Cool jug in fridge for 10 minutes then carefully pour on top of set chocolate mixture. Refrigerate for a minimum of 4 hours or overnight.
  • 3
    To serve, put a dollop of mascarpone cheese on top of each panna cotta and add edible flowers, if using.

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