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.
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The Lazy Sourdough Bakery course now baking.
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.
