Chocolate & Vanilla Panna Cotta
This triple layer dessert is luxurious and as heavenly as it looks! Panna cotta is one of the simplest desserts to make, it only requires a few ingredients and a few hours in the fridge. It's something different to serve guests and will impress them for sure!
[adrotate group="2"] [adrotate group="4"]- Β½ Cup Milk
- 2ΒΌ Tsp Powered Gelatin
- 2 Cups Double (Heavy Cream)
- Β½ Cup Sugar
- Β½ Cup Nutella
- 2 Cups Double Cream (Heavy Cream)
- 100g/3.5oz Dark Chocolate (chopped)
- 2 Tbsp Honey
- 1/3 Cup Cocoa Powder (sifted)
- 1/3 Cup Milk
- 2ΒΌ Tsp Powdered Gelatin
- 2Β½ Cups Double Cream
- 1/3 Cup Sugar
- 1 Tsp Vanilla Essence
Place 7 dessert glasses at a slant angle in a cup cake muffin tin.
In a bowl, pour the Β½ cup cold milk. Sprinkle gelatin over milk. After a few minutes stir to combine.
Heat the cream, Nutella and sugar in a saucepan but do not boil. Once the sugar is dissolved, remove from heat.
Pour the gelatin into the hot Nutella cream mixture. Stir to dissolve the gelatin.
Pour evenly into inverted glasses and refrigerate until set, approximately 2 hours.
In a small saucepan, add the cream, chopped chocolate and honey. Over medium-low heat, stir until chocolate has melted.
Now add the sifted cocoa powder and stir until smooth. Leave to cool completely before pouring over set nutella, (see note).
Refrigerate for 2 hours or until set.
Repeat the method for the Nutella, sprinkling gelatin into 1/3 cup milk and heating the cream with sugar.
Once heated and well combined, take off flame.
Add the vanilla essence, stir to combine then pour in the gelatin.
Leave to cool before pouring and layering over the now firm chocolate layer.
Enjoy!
- When pouring the second and third layers, do not pour directly onto the set panna cotta so you won't disturb it with the pressure of pouring.
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Drizzle down on the side of the glass until it starts to fill up and for the third layer, pour onto the back of a tablespoon so it will seep down slowly.