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Melted Chocolate Panna Cotta

Chocolate Baking by Edd Kimber

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Melted Chocolate Panna Cotta

SERVES 4

INGREDIENTS:

 

Malt Layer
1½ sheets gelatine
150ml (scant 2/3 cup) whipping cream
100ml (1/3 cup + 1 tablespoon) whole milk
25g (2 tablespoons, packed) light brown sugar 2 tablespoons malted milk powder
½ teaspoon vanilla bean paste
Pinch fine sea salt

 

Milk Chocolate Layer
1½ sheets gelatine
150ml (½ cup + 2 tablespoons) whipping cream 125ml (½ cup) whole milk
15g (1 tablespoon, packed) light brown sugar ½ teaspoon vanilla bean paste
Pinch fine sea salt
50g milk chocolate, chopped

 

To serve
Grated milk chocolate A little whipped cream Cocktail cherries

METHOD:

 

  1. For the malt layer, put the gelatine in a small bowl, cover with ice-cold water and set aside for 5 minutes or until softened. Put the cream, milk, sugar, malt powder, vanilla and salt in a small saucepan and whisk together, over a medium heat, until the malt has fully dissolved and the mixture is at a simmer. remove from the heat. Lift the gelatine from the bowl, squeeze out any excess water, add to the cream mixture and stir to combine. divide the mixture between four dariole moulds. refrigerate for a couple hours or until set.
  2. For the chocolate layer, put the gelatine in a small bowl, cover with ice-cold water and set aside for 5 minutes or until softened. Put the cream, milk, sugar, vanilla and salt in a small saucepan and stir until the mixture is at a simmer. remove from the heat. Lift the gelatine from the bowl, squeeze out any excess water, add to the cream mixture and stir to combine. Add the chocolate to the still-hot cream mixture and leave for a couple minutes before stirring together to combine.
  3. Divide the mixture between the four dariole moulds. refrigerate again for a couple hours or until fully set.
  4. To un-mould, dip the moulds into a bowl of hot water for a couple seconds then carefully invert onto a small serving plate. To serve, grate over a little milk chocolate and top with a dollop of whipped cream and a cocktail cherry.
  5. Before being un-moulded, and if kept in the refrigerator, the panna cotta will keep for up to 5 days. If storing for an extended period, make sure to cover the panna cotta to prevent them absorbing any odours from the refrigerator.

Edited recipe extract from Chocolate Baking by Edd Kimber, published by Quadrille. $59.99.

PHOTOGRAPHY: MATTHEW HAGUE

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