Panna cotta makes good use of chocolate

Published date24 May 2023
Publication titleKapiti News
Ingredients Panna cotta

800ml Almond milk (unsweetened)

200g Whittaker’s Honey Nougat & Almond Chocolate

13g Gelatine leaves

Spiced Red Plum Compote

2 Star anise

x1 Cinnamon quill

1 tsp Heilala Vanilla paste

300ml Water

80g Honey

5 Red plums

10g Cornflour

30ml Water

Cocoa Almond Tuile Shards

50g Standard flour

50g Icing sugar

50g Egg whites

25g Cocoa powder

50g Unsalted butter

20g Slivered almonds

Vanilla Chantilly Cream

200ml Cream

40g Icing sugar

1 tsp Heilala Vanilla paste

Method Panna cotta: Soak gelatine leaves in ice water, adding each leaf to the water one by one to evenly hydrate. In a pot, add almond milk and Whittaker’s Honey Nougat & Almond chocolate. Bring to a gentle simmer, stirring until the chocolate is melted, then bring to the boil and remove from the heat. Strain the gelatine, and squeeze out any excess water. Then add to the hot pot of your almond milk and chocolate mixture. Stir until gelatine has melted then strain the mixture into a jug with a spout. Pour 100ml of the mixture into each glass and allow to chill in the refrigerator until set.

Spiced Red Plum Compote: To make the poaching liquid, add star anise, cinnamon quill, honey, Heilala Vanilla and water to a pot then bring to the boil. Lower the heat to a gentle simmer for 10 mins. Cut the plums in half, remove the seeds and place on a baking tray. Return your poaching liquid to the boil then pour over the plums. Tightly cover with foil, place in a preheated oven at 150C and cook for 10 mins. Check the plums and if needed, cook for a further 5-10 mins or longer depending on their size. Once cooked, remove from the oven and using a slotted spoon gently remove plums from the...

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