Our Favourite Panna Cotta With Chocolate

This two-tone choc pud is calorie-defying and delicious

24 December 2014

Serves 6
Preparation time: 25 minutes

• 500ml cream
• 250ml milk
• 125ml sugar
• 1 vanilla pod, cut open lengthways and seeds scraped out
• 50g chocolate, broken into small pieces
• 30ml gelatine
• 45ml cold water

1 Heat the cream, milk, sugar, vanilla pod and seeds to boiling point in a saucepan, stirring all the time. Remove from the heat, stir in the chocolate, discard the vanilla pod and set aside.
2 Sprinkle the gelatine over the cold water and set aside until spongy. Dissolve over hot water until runny and stir into the cream mixture. Pour the mixture into six ramekins and chill in the fridge for at least 6 hours, but preferably overnight, until set.
3 To serve Turn out the ramekins and serve each with a poached pear and chocolate curls.

Words and image: Home magazine

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