Silky, rich and indulgent – what’s not to love about this superb dessert?
Serves: 6
INGREDIENTS
200 grams good dark chocolate, chopped
2 leaves gelatine
300 ml cream
100 ml milk
100 grams caster sugar
1 teaspoon vanilla extract
To serve
½ cup cream, softly whipped
grated chocolate for serving
METHOD
Soak the gelatin leaves in a bowl of cold water for 10 minutes.
Melt the chocolate in a heat-proof bowl set over a saucepan of simmering water. Don’t let the base touch the water. Set aside.
Heat the cream, milk, sugar and vanilla in a medium saucepan until it just comes to a simmer, stirring to dissolve the sugar.
Lift the gelatin out of the water and squeeze to remove the excess liquid. Add to the hot cream mixture and stir to dissolve.
Gradually whisk the cream into the warm chocolate until smooth. Strain into a serving bowl and refrigerate for 2 hours or until set.
To serve: Top the panna cotta with dollops of cream then grated chocolate. Serve the remaining cream separately.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.