For this recipe you will need a few basic ingredients: cream, mascarpone cheese (you can substitute sour cream), sugar, gelatin, dark chocolate. I still to your liking in a creamy mass was added lemon zest.

For 10 minutes soak gelatin in 100 ml of cream. The remaining 200 ml of cream mixed with sugar, mascarpone, salt. Put on the fire. While cream brought to the boiling point, grind into a fine crumb chocolate (I shredded in a blender, but you can even grate it). Once the cream is boiling, remove from heat, add chocolate and give everything a good stir so that the crumbs of the chocolate has dissolved. In the resulting mass to enter the cream with gelatin and also mix well until smooth. Pour the chocolate mass on a small kremanku or cups, pre-brushing them with oil. Cover with cling film or foil and place in the cold for 3 hours (or overnight).

Three hours later, our dessert is almost ready. Lower the form with dessert in hot water, invert on a platter Panna cotta with ease leave the form. Decorate, and let's eat!