Dark Chocolate and Matcha Panna Cotta
Lindt Excellence Dark 70% Bar 100g
- 5 leaves of gelatine
- 250 ml double cream
- 285 ml full-fat milk
- 100 g caster sugar
- 100 g Lindt Excellence 70% Dark Chocolate, chopped
- 5 g good quality matcha powder
- To serve:
- Melted chocolate sauce
- Matcha powder
Soak the gelatine leaves in icy cold water according to packet instructions.
Pour the cream, 250ml of milk and sugar into a saucepan and slowly bring to the boil, stirring often. Remove from the heat.
Remove the gelatine from the water and squeeze off any excess. Stir into the hot cream until dissolved. Divide the cream into 2 separate jugs.
Add the chopped chocolate to one and the matcha powder, with the remaining 35ml milk, to the other.
Lightly grease 12 dariole moulds. Fill half way up with the matcha mixture. Cover with cling-film and place in the freezer for 10 minutes or until firm.
Once set, top with the chocolate mix. Cover and chill in the fridge for at least 4 hours or until set.
To serve, briefly dip the mould into hot water to loosen and turn out onto a plate. Add dots of melted chocolate, a dusting of matcha powder and your choice of chocolate decoration.
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