Chocolate & Vanilla Panna Cotta
Ingredients:
Makes 7-8 Cups
Nutella Layer:
1/3 Cup Milk
2 1/4 Tsp Powered Gelatin
2 Cups Elmlea Double Cream (Heavy Cream)
1/3 Cup Sugar
1/2 Cup Nutella
Dark Chocolate Layer:
2 Cups Elmlea Double Cream (Heavy Cream)
100g/3.5oz Dark Chocolate, chopped
2 Tbls Honey
1/3 Cup Cocoa Powder, sifted
Vanilla Layer:
1/3 Cup Milk
2 1/4 Tsp Powdered Gelatin
2 1/2 Cups Elmlea Double Cream (Heavy Cream)
1/3 Cup Sugar
1 Tsp Vanilla Essence
Instructions:
Chocolate Layer –
Place 7 dessert glasses at a slant angle in a cup cake muffin tin.
In a bowl, pour the 1/3 cup cold milk. Sprinkle gelatin over milk. Aafter 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.
Dark Chocolate Layer –
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.
Vanilla Layer –
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.
Note:
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. 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.
Nutrition Information:
Calories: 660 per serving (assuming you have a serving of each layer)
Fat: 54g per serving
Carbohydrates: 40g per serving
Protein: 4g per serving
Frequently Asked Questions:
Can I use a different type of cream?
Yes, you can use heavy cream or double cream interchangeably in this recipe.
Can I substitute Nutella with another chocolate spread?
Absolutely, feel free to use any chocolate hazelnut spread of your choice.
Can I make this recipe ahead of time?
Yes, you can prepare Panna Cotta a day in advance.
It actually benefits from some time in the refrigerator to set.
What if I don’t have gelatin powder?
You can use gelatin sheets instead.
Follow the instructions on the sheet package for equivalent amounts.
Can I make it vegetarian?
Yes, you can use vegetarian gelatin substitutes available in the market.
Can I use milk chocolate instead of dark chocolate?
Certainly, it will alter the flavor slightly, but it’s a personal preference.
How can I prevent lumps in the cocoa powder?
Sift the cocoa powder before adding it to the mixture to ensure a smooth texture.
Can I use something other than honey in the dark chocolate layer?
Maple syrup or agave nectar can be alternatives to honey.
What if I don’t have dessert glasses at a slant angle?
Regular glasses or ramekins will work.
The slant angle is for visual appeal.
Can I use almond or soy milk instead of regular milk?
Yes, you can use alternative milk options, but the flavor and texture may differ slightly.