Chocolate and coconut panna cotta recipe
- Cuisine: Modern Australian
- Serves 6
Here's a recipe for chocolate and coconut panna cotta served with cherry compote and freshly baked chocolate wafer.
Start this recipe a day ahead.
Ingredients160ml (2/3 cup) coconut cream
60ml (¼ cup) pouring cream
50g (1/3 cup) caster sugar
1 x leaf titanium-strength gelatine, softened
Chocolate panna cotta
125ml (½ cup) milk
125ml (½ cup) pouring cream
100g PLAISTOWE Premium Milk Chocolate, broken into pieces
1½ leaves titanium-strength gelatine, softened
50g unsalted butter, chopped
1½ tbs glucose syrup
50g PLAISTOWE 70% Cocoa Chocolate, chopped
50g (1/3 cup) plain flour
35g (1/3 cup) NESTLÉ Baking Cocoa
75g (1/3 cup) caster sugar
150g frozen cherries
55g (¼ cup) caster sugar
½ tsp vanilla extract
PreparationTo make coconut panna cotta, bring the creams and sugar to the boil over medium heat, stirring. Add gelatine and stir until it dissolves. Strain mixture, discarding the solids. Cool, then divide among 6 dariole moulds. Refrigerate for 6 hours or until set.
To make chocolate panna cotta, stir milk, cream and PLAISTOWE Premium Milk Chocolate over medium heat, until chocolate has melted. Add gelatine and stir until it dissolves. Strain mixture. Cool, then divide among moulds, over coconut panna cotta. Refrigerate for 6 hours or until set.
Meanwhile, to make wafers, place butter, syrup and PLAISTOWE 70% Cocoa Chocolate in a bowl over a pan of simmering water (don’t let bowl touch water). Stir until melted. Combine flour, NESTLÉ Baking Cocoa and sugar, and stir into chocolate mixture until combined. Cover with plastic wrap and refrigerate for 1 hour or until starting to firm.
Preheat oven to 180°C. Line 2 oven trays with baking paper. Roll 2 teaspoonfuls of mixture into 2 balls and place 1 ball on each tray. Flatten slightly. Bake for 5 minutes, then remove from oven, cover with baking paper and roll out until wafer-thin. Bake for a further 2 minutes or until crisp. Repeat with remaining mixture. Store wafers in an airtight container until needed.
To make compote, stir cherries, 60ml water, sugar and vanilla in a pan over medium heat for 2 minutes or until sugar dissolves. Bring to the boil, then remove from heat and cool.
Serve panna cotta with wafers and compote.
TIP Store chocolate away from strong flavours and scents as it tends to absorb other aromas.
If you enjoyed this Chocolate and coconut panna cotta recipe then browse more Modern Australian recipes, dessert recipes, baking recipes, prepare ingredients in advance recipes and our most popular hainanese chicken rice recipe.
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