cocoa panna cotta

  • 1/3 cup (80ml) warm water
  • 3 teaspoons powdered gelatine 
  • 2 cups (500ml) single (pouring) cream 
  • 1½ cup (330g) caster (superfine) sugar 
  • 2 teaspoons vanilla bean paste 
  • 1 cup (100g) Dutch cocoa 
  • 1 cup (250ml) milk
  1. Place the water in a small bowl, sprinkle over the gelatine and stir to combine. Set aside for 5 minutes or until the gelatine has been absorbed. Place the cream, sugar, vanilla bean paste and cocoa in a medium saucepan over medium heat and stir to combine. Bring to the boil, stirring frequently, add the gelatine and stir to combine. Remove from the heat and strain into a bowl. 
  2. Stir through the milk and pour the mixture into 6 x 10cm (180ml) deep fluted tart tins. Refrigerate for 3–4 hours or until set. Turn out onto plates to serve. Makes 6


For best results, make ahead of time and refrigerate overnight.
Tip: To turn the panna cottas out onto serving plates, invert the tin onto the plate and shake lightly to release the panna cotta.

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