Belgian Chocolate + Milk Panna Cotta
There’s no doubt you’ll look quite the chef when you present this show stopping dessert to your family and friends on Christmas Day, though they needn’t know just how little time and effort went into making such an impressive dish.
The luscious, creamy flavour of our Belgian Milk + Chocolate is perfect for a Panna Cotta and using just three ingredients, this recipe is as easy as one, two, three…
With just three ingredients, this Panna Cotta is as easy as one, two, three!
INGREDIENTS:
750 ml of Bethune Lane Dairy Belgian Milk + Chocolate (3 and a half bottles)
250 ml of thickened cream
12 gelatine leaves
METHOD:
Add gelatine leaves, one a time into a bowl of cold water and soak for 10 minutes.
Pour milk and cream into a saucepan and heat gently until bubbles appear-do not allow to boil!
When gelatine leaves are swollen, squeeze to remove excess water and add to milk mixture and stir gently until dissolved.
Prepare you mould by spraying with a light flavoured oil such as almond or coconut. Please note this recipe makes 1 L of liquid, enough to fill a bundt tin or four to six ramekins.
Fill moulds and place in the refrigerator until set, allowing 4 hours for smaller moulds and overnight for a larger one.
Drink the remaining half bottle of Belgian Chocolate + Milk!
Once set, give a gentle tap to remove from mould and top with favourite toppings.
It’s all in the wobble!
A good solid wobble is the key to a successful Panna Cotta, although it does make the decoration process a little tricky! Cherries with the stems still intact are perfect -not only are they in season and look very festive, they are also ‘wobble-proof’. Simply poke the stem into the dessert and they will stay securely in place. We added mint sprigs (stems intact also) to ours to create a festive wreath. Alternatively you could top with a chocolate or caramel sauce or even grate some chocolate on the top-the possibilities are endless!