Chocolate pannacotta
| Serves: | 4 |
| Cooking Time: | 15 minutes |
| Prep Time: | 20 minutes plus 2 hours' chilling time |
Ingredients
- 2 gelatine leaves
- 4 tbsp 1,5 L milk
- 3 tbsp cream
- 100 g sugar
- 2 tbsp good-quality cocoa
- 100 g milk chocolate, finely chopped
- sunflower oil, for greasing
- 1/2 cup vino cotto
- 50 g prunes
- 1 bunch seedless black grapes
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Cooking Instructions
- Soak the gelatine leaves in the milk for 5 minutes to soften.
- Heat the cream and sugar in a saucepan over a medium heat, whisking to dissolve the sugar. Bring the cream to a simmer, then remove from the heat.
- Pour the gelatine-and-milk mixture into the warm cream and whisk. Add the chocolate and cocoa and continue whisking until smooth. Divide the mixture equally between 4 greased dariole moulds and chill for 2 hours or until set.
- To make the poached prunes, heat the vino cotto in a pan over a medium heat. Add the prunes and grapes and cook for 5–10 minutes, or until soft.
- To remove the panna cotta from the moulds, dip into a bowl of hot water for 5 seconds. Gently loosen the edges using a knife and turn out onto serving plates.
- Serve with the poached prunes and an espresso.
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