Silky, rich and indulgent – what’s not to love about this superb dessert?
Serves: 6
INGREDIENTS
200 grams good dark chocolate, chopped
2 leaves gelatine
300 ml cream
100 ml milk
100 grams caster sugar
1 teaspoon vanilla extract
To serve
½ cup cream, softly whipped
grated chocolate for serving
METHOD
Soak the gelatin leaves in a bowl of cold water for 10 minutes.
Melt the chocolate in a heat-proof bowl set over a saucepan of simmering water. Don’t let the base touch the water. Set aside.
Heat the cream, milk, sugar and vanilla in a medium saucepan until it just comes to a simmer, stirring to dissolve the sugar.
Lift the gelatin out of the water and squeeze to remove the excess liquid. Add to the hot cream mixture and stir to dissolve.
Gradually whisk the cream into the warm chocolate until smooth. Strain into a serving bowl and refrigerate for 2 hours or until set.
To serve: Top the panna cotta with dollops of cream then grated chocolate. Serve the remaining cream separately.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.