Stracciatella Panna Cotta

1. Bloom the Gelatin

Pour 60 ml of cold water into a small bowl and sprinkle the gelatin evenly over it. Let this sit for about 10 minutes until the gelatin softens.

2. Heat Crème Fraîche Mixture

In a medium saucepan, combine 120 ml of crème fraîche, 150 g of granulated sugar, and a pinch of kosher salt. Heat this mixture over medium heat until it begins to simmer, stirring occasionally to dissolve the sugar completely.

3. Dissolve Gelatin

Once simmering, whisk in the softened gelatin mixture until it is fully dissolved and the liquid is smooth.

4. Combine Remaining Ingredients

Remove the saucepan from the heat and stir in the remaining 240 ml of crème fraîche and the 480 g of plain whole-milk yogurt until everything is well combined.

5. Strain Mixture

Strain this mixture through a fine-mesh sieve into a medium bowl to catch any undissolved bits, ensuring a silky smooth texture. Chill the mixture in the refrigerator, stirring occasionally, for about 45 minutes, or until it thickens to the consistency of pancake batter.

6. Prepare Ramekins

While the mixture is chilling, prepare six 180-ml ramekins by lightly oiling them with canola oil.

7. Fold in Chocolate and Divide

Once the mixture has thickened, fold in the 55 g of shaved dark chocolate gently, ensuring the chocolate is evenly distributed throughout. Divide the mixture evenly among the prepared ramekins. Cover and refrigerate for about 8 hours, or overnight, to allow the cream pots to set fully.

8. Serve with Raspberry Truffle Sauce

When ready to serve, let the ramekins sit at room temperature for 10 to 15 minutes. Run a thin knife blade around the edges of each ramekin to help release the panna cottas. Invert each ramekin onto a dessert plate and give it a gentle shake to release the dessert. Warm the Raspberry Truffle Sauce and drizzle it generously over each panna cotta before serving.