Chocolate panna cotta

YOU
6 servings
Rate this recipe
Dairy

By Food24 November 03 2009
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (7)

15.00 ml Sheridans gelatine
125.00 ml water
500.00 ml cream
250.00 ml milk
125.00 ml castor sugar
3.00 star anise
250.00 g milk chocolate — eating,baking chocolate
Tap for ingredients
Tap for ingredients

Method:

Grease six or seven moulds with a volume of 125 ml each.
Sprinkle the gelatine over the water and stand for five minutes.
Meanwhile heat the cream, milk, sugar and star anise to just below boiling point. Remove from the heat and stir in the chocolate until it melts.
Heat the gelatine over boiling water until it dissolves.
Stir the gelatine into the chocolate mixture and pour through a sieve to remove any lumps.
pour the mixture into the prepared moulds and refrigerate for two to three hours or until set.
Dip the moulds into a bowl of boiling water for two to three seconds to unmould.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.