cocoa panna cotta
- ⅓ cup (80ml) warm water
- 3 teaspoons gelatine powder
- 2 cups (500ml) single (pouring) cream
- 1½ cups (330g) caster (superfine) sugar
- 2 teaspoons vanilla bean paste or vanilla extract
- 1 cup (100g) cocoa powder
- 1 cup (250ml) milk
- Place the water in a small bowl, sprinkle over the gelatine and mix to combine. Set aside for 5 minutes or until the gelatine is absorbed.
- Place the cream, sugar, vanilla and cocoa in a medium saucepan over medium heat. Bring to the boil, stirring frequently, and add the gelatine. Stir to combine and remove from the heat. Strain the mixture into a bowl, discarding any solids. Add the milk, stir to combine and divide the mixture between 6 x 10cm round (3⁄4-cup-capacity) fluted tart tins. Refrigerate for 3–4 hours or until set+.
- Turn out onto serving plates to serve. Makes 6
+ It’s easiest to make these panna cottas a day in advance, then simply refrigerate them overnight.
Tip: To turn the panna cottas out, invert the tins onto serving plates and give them a gentle shake.
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