White-Chocolate Panna Cotta With Coffee Syrup |
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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 8 |
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Simple and delicious :-) Ingredients:
600 ml thickened cream |
1 (180 g) pkt white chocolate, broken into small pieces |
160 ml milk |
140 g caster sugar |
2 tablespoons boiling water |
3 teaspoons gelatin powder |
200 ml freshly brewed espresso coffee |
60 g white sugar |
Directions:
1. You will need eight 150ml capacity dariole moulds for this recipe.
2. Place cream, chocolate, milk and caster sugar in a saucepan over low heat. Cook, stirring, for 3-4 minutes or until chocolate melts and mixture is smooth.
3. Place the boiling water in a heatproof bowl. Sprinkle with gelatine and whisk with a fork to remove any lumps. Set aside for 3 minutes or until gelatine dissolves. Add gelatine to cream mixture and whisk to combine. Pour among eight 150ml capacity dariole moulds. Place on a baking tray. Cover with plastic wrap and place in the fridge for 6 hours to set.
4. Meanwhile, place the coffee and white sugar in a small saucepan over medium heat. Cook, stirring, for 3 minutes or until sugar dissolves. Set aside to cool.
5. Dip moulds, 1 at a time, into hot water for 1-2 seconds, then turn onto serving plates. Drizzle with coffee syrup to serve.
6. Source.
7. Australian Good Taste - November 2005 , Page 78.
8. Recipe by Michelle Noerianto.
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