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Chocolate Hydrosol Panna Cotta

Chocolate Hydrosol Panna Cotta

A pure white panna cotta which reveals the essence of cocao once consumed. Chocolate hydrosal invigorates this simple dessert with a surprise of bold cacao flavours and aromas, served with strawberries for a burst of freshness and to provide a contrasting texture.

Prep. Time
20 Minutes
Total Time
2 Hours - Overnight to Chill
Serves
4
Product
Chocolate Hydrosol

Ingredients

400ml Double Cream
100ml Milk
40g Caster Sugar
2 Gelatine Leaves
1 Tsp Chocolate Hydrosal
200g Strawberries, Washed and Hulled

Utensils

Small saucepan
Bowl
Strainer
Jug
Ramekins x 4

Instructions

  1. Place the gelatine leaves into a bowl and cover with cold water. Allow the leaves to
    rehydrate for 5 minutes.
  2. Place a small saucepan on a low heat and add the double cream, milk and caster
    sugar. Warm through to 60C then remove from the saucepan from the heat.
  3. After 5 minutes remove the gelatine leaves from the water and squeeze out any
    excess liquid. Then add the gelatine leaves and chocolate hydrosol to the saucepan
    of cream, stir until the gelatin dissolves.
  4. Strain the cream mixture into a jug then pour evenly into four ramekins.
  5. Transfer the ramekins to the refrigerator and chill for at least 2 hours, up to overnight.
  6. After chilling remove the chocolate hydrosol panna cotta from the fridge. Dip the base
    of ramekins into warm water to release the panna cotta then turn out onto individual
    plates.
  7. Serve chilled, garnished with fresh strawberries.

Nutritional Information

Calories
425
Fat
38.2g
Saturated Fat
23.7g
Carbohydrate
17.9g
Sugar
13.7g
Dietary Fiber
1g
Protein
5.7g
Cholesterol
0.1g
Sodium
0.1g

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