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Panna cotta and jaffa mousse with boozy strawberries
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Prep Time:
385 minutes
Cook Time:
5 minutes
Total Time:
390 minutes
Elegant and decadent dessert, a showstopper for any celebration. Crafted with love, the ultimate finale to a memorable meal.
Ingredients:
  • 200g dark chocolate, chopped
  • 252.50 gm thickened cream
  • 2 eggs, separated
  • 141.90 gm caster sugar
  • 20.00 gm water, boiling
  • 9.00 gm gelatine powder
  • 40.00 ml Cointreau
  • 568.13 gm thickened cream, extra
  • 585.00 gm buttermilk
  • 13.20 gm vanilla extract
  • 250g strawberries, hulled, diced
  • 12.00 gm icing sugar
Instructions:
  • Put the dark chocolate in a microwave-safe bowl. Microwave on MEDIUM (50%) for 1 to 2 minutes, pausing to stir with a metal spoon halfway through, until the chocolate is smooth. Let it cool for 5 minutes.
  • With an electric mixer, whip the cream to form soft peaks. Clean and dry the beaters. Then, whip the egg whites with the electric mixer until soft peaks form. Gradually add 2 tablespoons of sugar and beat until the mixture is smooth and glossy.
  • Pour boiling water into a small bowl. Sprinkle 1 teaspoon of gelatine over the water. Stir with a fork until the gelatine dissolves. Let it cool for 3 minutes before using.
  • Combine egg yolks and half of the whipped cream into the melted chocolate, stirring until well combined. Add in the gelatine mixture and mix thoroughly. Gently fold in the rest of the whipped cream. Gradually fold in the egg white mixture in two parts until fully combined. Lastly, fold in half of the Cointreau.
  • Place 6 x 1 1/4 cup-capacity serving glasses at an angle in a 12-hole, 1/3-cup-capacity muffin pan. Spoon chocolate mousse into each glass, smoothing the top to set diagonally. Chill for 2 hours until firm.
  • In a small saucepan over medium-low heat, combine extra cream, buttermilk, vanilla, and remaining sugar. Cook, stirring, until almost simmering (do not boil), for about 4 to 5 minutes. Pour the mixture into a heatproof jug, sprinkle in the remaining gelatine, and whisk until the gelatine is dissolved. Let it cool for 20 minutes.
  • Take the glasses out of the muffin pan and place them upright on a tray. Fill the glasses with the panna cotta mixture, making sure it reaches the top of the chocolate layer. Chill in the refrigerator for 4 hours or overnight until set.
  • In a bowl, combine strawberries with icing sugar and the rest of the Cointreau. Toss gently to coat and let sit for 1 hour. Spoon strawberries into glasses and enjoy.

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