Chocolate Panna Cotta
A chocolate twist on this creamy Italian dessert that’s easy to make and perfect for chocolate lovers.
Ingredients:
270ml (1 tub) Elmlea Double Alternative to Cream
230ml Milk (whole or skimmed)
50g Caster Sugar
1tsp Vanilla extract
4tsp Gelatin powder
6tbsp Cold water
Method:
Sprinkle gelatin powder over cold water and let it sit for a few minutes to bloom.
Heat the Elmlea, milk, sugar, and chopped chocolate in a saucepan over low heat, stirring constantly until the chocolate melts and the mixture is smooth and about to boil. Remove from heat and stir in the bloomed gelatin until fully dissolved. Add vanilla extract and mix well.
Strain the mixture through a fine sieve for a silky texture, then pour into ramekins or adessert glasses. Cover and refrigerate for at least four hours or overnight until set.
Serve straight from the glass or unmold by dipping the ramekins in warm water for a few seconds. Garnish with whipped cream, chocolate shavings, or berries.
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