adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chocolate panna cotta with caramel & kahlua mango
0 Likes
Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Vibrant summer dessert bursting with flavor.
Ingredients:
  • Vegetable oil, to grease
  • 400g 70% cocoa dark cooking chocolate, coarsely chopped
  • 2 x 600ml ctns thickened cream
  • 70g (1/3 cup) caster sugar
  • 1 tsp vanilla bean paste
  • 3.75 gm ground cinnamon
  • 40.00 gm hot water
  • 12.00 gm gelatine powder
  • 2 mangoes, flesh thinly sliced
  • 60ml (1/4 cup) Kahlua liqueur
  • 125ml (1/2 cup) water
  • 215g (1 cup) caster sugar, extra
  • Whipped cream, to serve
Instructions:
  • Prepare a 1.5L (6-cup) non-stick loaf pan by greasing it with oil. Combine chocolate, cream, sugar, and vanilla in a large saucepan over low heat. Stir constantly for 5 minutes until the chocolate is melted and the mixture is smooth. Mix in the cinnamon, then let it cool for 5 minutes.
  • Place hot water in a small heatproof bowl and sprinkle gelatine on top. Set the bowl in a small saucepan, adding enough boiling water to reach halfway up the side of the bowl. Whisk with a fork until the gelatine dissolves.
  • Combine the gelatine mixture with the chocolate mixture and pour into the prepared pan. Cover with plastic wrap and refrigerate for 8 hours or overnight to set.
  • Arrange the sliced mango at the bottom of a 2L (8-cup) baking dish. Drizzle with Kahlua. Heat water and extra sugar in a saucepan until sugar dissolves, then boil until golden. Pour the toffee over the mango. Let it cool for 30 minutes, then refrigerate for at least 6 hours until the toffee melts.
  • Soak the loaf pan in hot water. Unmold the panna cotta onto a serving platter. Garnish with the mango mixture and a dollop of cream.

Similar Recipes