Chocolate & Vanilla Panna Cotta

Serves 6-12 people

I first tasted Panna Cotta at a restaurant and immediately fell in love. I new I had to remake this wonderful dessert at home, and alas I was successful. It is light, creamy and just sweet enough to not overpower your taste buds. Personally, I like to accompany it with either raspberry coulis, chocolate fudge sauce or vanilla bean ice-cream. You could even have it with all three, it just depends on your preference. There are many variations to Panna Cotta, some I found too creamy, too sweet and too heavy, this recipe ensures it is just the opposite. The perfect balance between all three. My family and I enjoy eating this delight once or even twice a month. Hopefully you'll enjoy it just as much as we do. Each recipe serves six to eight people, either make one or combine the two together for twelve to fifteen servings. Your family will be going for seconds!

Chocolate and Vanilla Panna Cotta

I use the 125ml stainless steel dariole moulds that I purchased online from the Hospitality Superstore. With these I make 15 Chocolate and Vanilla Panna Cotta's. There are also the aluminium dariole moulds which are more cost efficient, it just depends on your like or dislike to aluminium. They both work just the same.

Dariole Moulds

Ingredients

Vanilla (serves 6)

• 1/4 cup hot water
• 3 tsps powdered gelatine
• 2 cups pure cream
• 1 cup milk (full cream)
• 6 tbsps castor sugar
• 1 tsp vanilla bean paste or vanilla extract

Chocolate (serves 6 - 8)

• 1/4 cup hot water
• 3 tsps powdered gelatine
• 150g dark chocolate, broken into pieces
• 1 tbsp cocoa powder
• 1 cup milk (full cream)
• 2 cups pure cream
• 2 tbsps castor sugar

Method

Vanilla

Vanilla mixture

1. Place cream, milk, sugar and vanilla in a saucepan. On low to medium heat bring the liquid to scalding point stirring occasionally. DO NOT BOIL. Test it with your pinkie, it should feel hot.
2. Meanwhile dissolve the gelatine with the hot water. 
3. Remove the liquid from the heat and stir in the dissolved gelatine. 
4. Pour the mixture into a glass bowl and place on top of another bowl with ice. Stir the liquid on top of the ice until it has cooled completely. This step is crucial, if the liquid is placed in the fridge hot it will separate. Transfer to a pouring jug. 
5. Grease the moulds with olive oil spray. If you don't have any use some paper towels to lightly grease the moulds with oil.
6. Half fill each mould with the liquid. Place in the fridge for 2-3 hours to be ready for the chocolate side. If you are just enjoying the Vanilla Panna Cotta's fill the moulds entirely and refrigerate overnight for best results.

Chocolate Mixture

Chocolate

1. Place cream, milk, sugar, cocoa and chocolate in a saucepan. On low to medium heat, bring the liquid to scalding point just like the vanilla mixture, stirring constantly to melt the chocolate. Test with your pinkie. The chocolate may look like it isn't combining, do not worry as the final process will result in a smooth mixture.
2. Meanwhile dissolve the gelatine with the hot water.
3. Remove liquid from the heat and stir in the dissolved gelatine.
4. Pour mixture into glass bowl, place over another bowl with ice and stir until the liquid has cooled completely. The chocolate should now be combined leaving a smooth liquid. Transfer to a pouring jug.
5. Remove the pre-made moulds with the vanilla from the fridge and pour the cooled mixture on top. Refrigerate for 3-4 hours or overnight for best results.
6. Once the panna cotta's have set over night it is easy to remove them from the moulds. Using your fingers, press lightly around the top of the panna cotta's to unstick them from the sides of the moulds. Once the air gets to the sides of the panna cotta tip it over at an angle and drop into onto the plate. When this happens it can not be removed, so make sure it lands where you want it. 
7. Serve with raspberry coulis, vanilla bean ice-cream or chocolate fudge sauce.

Vanilla and Chocolate filled moulds

Raspberry Coulis - the cheats way

I just use frozen raspberries, let them defrost in a bowl, mash them up and strain them through a sieve to remove the seeds. The raspberries are tangy and sweet enough where you don't need to add sugar.

Frozen Raspberries