Chocolate Panna Cotta Recipe
Ingredients
| 3 gelatine leaves | ||
| 250 ml/9 fl oz double cream | ||
| Milk fat | 250 Milliliter | |
| 50 g/2 oz caster sugar | ||
| Cocoa powder | 3 Tablespoon | |
| 1 vanilla pod, split clotted cream, to serve | ||
| 140 g/5 oz sugar | ||
Directions
1. Soak the gelatine in cold water to soften. Bring the cream, milk, sugar, cocoa and vanilla to a simmer. Lift out the gelatine and gently shake off excess water. Stir into the cream until completely dissolved. Fish out the vanilla pod.
2. Pour the mixture into 4 x 175ml ramekins. Allow to cool, then chill for about 2 hrs or until completely set.
3. Make the sauce: gently heat the sugar with 125ml water. When dissolved, bring to the boil, then cook over a medium heat for about 5 mins to form a light syrup - take care not to cook too long or
you will end up with caramel. Add the mandarins, take off the heat and allow to cool. Take out 16 segments, then puree the rest with the syrup. Pass through a sieve into a bowl and stir in a splash of Cointreau.
4. Dip each ramekin in hot water for a count of 20, then turn out onto serving plates. Divide the reserved mandarin segments between each plate, then drizzle over the sauce. Serve with clotted cream.
2. Pour the mixture into 4 x 175ml ramekins. Allow to cool, then chill for about 2 hrs or until completely set.
3. Make the sauce: gently heat the sugar with 125ml water. When dissolved, bring to the boil, then cook over a medium heat for about 5 mins to form a light syrup - take care not to cook too long or
you will end up with caramel. Add the mandarins, take off the heat and allow to cool. Take out 16 segments, then puree the rest with the syrup. Pass through a sieve into a bowl and stir in a splash of Cointreau.
4. Dip each ramekin in hot water for a count of 20, then turn out onto serving plates. Divide the reserved mandarin segments between each plate, then drizzle over the sauce. Serve with clotted cream.
Chef
