Panna cotta with chocolate

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Home Magazine
Prep Time: 00:10
Servings: 6
Cooking Time: 25min + Standing time
Ingredients
  • 500ml - cream
  • 250ml - milk
  • 125ml - sugar
  • 1 - vanilla pod, cut open lengthways and seeds scraped out
  • 50g - chocolate, broken into small pieces
  • 30ml - gelatine
  • 45ml - cold water
Method
Heat the cream, milk, sugar, vanilla pod and seeds to boiling point in a saucepan, stirring all the time. Remove from the heat, stir in the chocolate, discard the vanilla pod and set aside.

Sprinkle the gelatine over the cold water and set aside until spongy. Dissolve over hot water until runny and stir into the cream mixture. Pour the mixture into six ramekins and chill in the fridge for at least 6 hours, but preferably overnight, until set.

To serve:

Turn out the ramekins and serve each with a poached pear and chocolate curls.

 
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