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Chocolate panna cotta with espresso syrup
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Prep Time:
375 minutes
Cook Time:
15 minutes
Total Time:
390 minutes
Indulge in rich chocolate panna cottas with espresso syrup and strawberries.
Ingredients:
  • 600ml thickened cream
  • 250ml milk
  • 40.00 gm caster sugar
  • 100g dark chocolate, finely chopped
  • 7.50 gm gelatine powder
  • Fresh strawberries, washed, halved, to serve
  • 125ml coffee
  • 55g brown sugar
  • 1 vanilla bean, split, seeds scraped
Instructions:
  • 1. Grease 8 dariole moulds with a 1/2-cup (125ml) capacity. In a medium saucepan over medium heat, mix together cream, milk, and sugar. Bring to a simmer, then remove from heat. Add chocolate and stir until melted and mixture is smooth.
  • In a small bowl, combine 1 tbs boiling water with gelatine powder, stirring until gelatine dissolves. Add this mixture to the warm chocolate mixture and stir well. Allow it to cool slightly. Divide the mixture among the prepared moulds, place on a baking tray, cover with plastic wrap, and refrigerate for 6 hours until set.
  • In a saucepan over low heat, combine the coffee, sugar, and vanilla seeds. Stir for 2 mins until the sugar dissolves. Increase heat to medium and simmer for 5 mins until the syrup thickens. Let cool completely before straining and discarding the vanilla bean.
  • Unmold the panna cottas onto plates, then generously drizzle with espresso syrup and serve alongside fresh strawberries.

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