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.


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