I do love Panna Cotta, no matta whatta. It is always a success as far as dessert is concerned and this is no different. It has such a huge chocolate flavour, I think you will love it. It's hard not to. When you have such a gorgeous chocolate product to work with, it is pretty simple to get a great result. (Yes a Thermomix does help here too!)
Enjoy my lovelies.
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Are you on Instagram, Facebook, Pinterest? Never miss another thing in the test kitchen when you follow us.
Please join our mailing list HERE to have recipe updates delivered to your inbox weekly and don't forget we are on YouTube.
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
Need
- 60 Grams raw caster sugar BUY
- 30 Grams Brew Choc granules BUY
- 300 Grams milk
- 3 Teaspoons flavourless gelatin
- 2 Teaspoons vanilla bean paste BUY
- 300 Grams cream
Do
- 1
Place sugar, Brew Choc granules and milk into Thermomix bowl and infuse 15 min/80°C/speed 2. Add gelatin and stir 30 sec/speed 3 to dissolve.
- 2
Strain through fine sieve.
- 3
Return liquid to Thermomix bowl and add cream and vanilla. Stir 10 sec/speed 3.
- 4
Pour into oiled dariole moulds and set overnight. To release from moulds, place dariole into warm water for a few seconds and turn out onto serving plate.
