Name: Chocolate Pannacotta
Yield: Makes 6
Ingredients: 60 g(2¼ oz) caster (superfine) sugar; 500 ml(17 fl oz/2 cups) pouring (single) cream; 6 g(⅛ oz) leaf gelatine, or 2 teaspoons powdered gelatine; 250 ml(9 fl oz/1 cup) milk; 80 g(2¾ oz) dark (semi-sweet) chocolate, broken up; 20 g(¾ oz) unsweetened cocoa powder, sifted

Preparation info

Makes
6

Difficulty
Medium

Appears in

Apples for Jam

By Tessa Kiros

Published 2010

About

These are light and creamy, soft and chocolatey. They are lovely just on their own, eaten straight out of their pots but, if you want to be a bit dressy, you could serve them with white chocolate sauce or surrounded by a bright ring of cranberries and a blob of cream. Or perhaps some sautéed quinces, nectarines or peaches.

Ingredients

6 g(⅛ oz) leaf gelatine, or 2 teaspoons powdered gelatine<

Method

Put the gelatine leaves in a bowl of cold water to soften them. If you’re using powdered gelatine, put 3 tablespoons of the milk in a small bowl and stir in the gelatine. Leave for a minute or two until it dissolves and swells a bit.

Meanwhile, put the milk, cream, sugar, chocolate and cocoa