Chocolate panna cotta with coconut crumble

1. Soften the gelatin leaves in cold water for 10 minutes.

2. In 2 pans, heat 12.5 cl of milk with 12.5 cl of cream. Add the chopped white chocolate in the first pan and the dark chocolate in a second one. Stir until they are completely melted. In a third pan, heat 8 cl of milk with 8 cl of cream. Add the milk chocolate. Off the heat, add the gelatin leaves to the 3 mixtures. Mix thoroughly. Flavor the dark chocolate with a bit of Baileys.

3. Preheat the oven to th. 6 180°C. With your the fingertips, knead the flour with coconut, butter, oatmeal and brown sugar until a crumble texture. Roll it out on a baking sheet lined with parchment paper. Bake for 15 minutes.

4. Spread a layer of white chocolate in the bottom of 6 glasses. Let set in the fridge for 30 minutes. Continue alternating white chocolate and dark chocolate. Let take in the fridge between each layer. Finish with chocolate milk. Refrigerate for at least 2 hours.

5. Just before serving, crumble the coconut mixture on the glasses and serve.

Find out more panna cotta recipes:

Coconut panna cotta with berries

Vanilla and strawberry panna cotta

Gorgonzola panna cotta with pear and nuts

Photo credit: Sucré Salé