Vanilla Panna Cotta with Chocolate Soil - Chef Recipe Simon Capewell

Vanilla Panna Cotta with Chocolate Soil - Chef Recipe Simon Capewell


Ingredients

Panna Cotta:

4 gelatin leaves
750 ml thickened cream
300 ml milk
170 g caster sugar
1 vanilla bean

Chocolate Soil:

Your favourite chocolate biscuits

Method

Soak gelatine in cold water until soft.

In a saucepan, combine cream, sugar and vanilla bean. Stir and bring to a simmer.

Squeeze excess water from the gelatine and stir into the warm cream mixture.

Strain mixture into 10 glasses, about 125 ml per glass.

Refrigerate for a minimum of four hours, overnight is ideal.

Blend your favourite chocolate biscuits to crumb consistency and sprinkle on top of panna cotta.


More Recipes

Salted Chocolate Honeycomb

"Make these amazing bombs of honeycomb well in advance and keep them in the freezer, so you can pull...

Pan-seared Porterhouse Steak with Red Wine Sauce - Chef Recipe by Curtis Stone

A dish that will make you want ‘steak night’ every night Pan-seared porterhouse steaks with red wine...