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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127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.