Chocolate Panna Cotta…
Sadly it’s gonna be a short post today. Busy baking for this month’s daring bakers! (you’ll have to come back to find out what it is!) And the temperatures in Cape Town, South Africa over the past week or two have been killer! (some days up to over 38°C/100°F!) So My brain is not working today, plus I have a bad case of the flu:( and being sick in this heat is terrible!
Ok enough whining… This chocolate panna cotta recipe is AMAZING! But then again most of Donna Hay’s recipes are! It’s from her book dedicated to chocolate. When I first looked at the recipe and the pictures of it I wasn’t so sure if it would come out with the richness I was looking for, but I was pleasantly surprised! It is rich and chocolaty and smooth… *sigh* chocolate heaven! And so easy to make.
Chocolate Panna Cotta… (Originally by Donna Hay) (Serves 4)
- 2 Tbsp water
- 2 tsp gelatine powder
- 2 cups (single/pouring) cream
- 1/3 cup (50g) icing sugar, sifted
- 100g dark chocolate, chopped
- vegetable oil, for greasing
- mixed berries, to serve
Place the water in a bowl, add the gelatine and let stand for 5 min or so until the gelatine absorbs the water. Place the cream, sugar and chocolate in a sauce pan over medium heat and stir to melt the chocolate, allowing the cream to just come to the boil. Add the gelatine and stir for 1-2 min to dissolve it.
Strain the mixture and pour it into 4 x 1/2 cup capacity ramekins, that have been lightly greased with the oil.
Refrigerate for 4-6 hrs or overnight, until firm. Remove them from the fridge 5 min before serving, then unmould and serve with mixed berries.
Back to baking!