Dark Chocolate and Matcha Panna Cotta
The earthy, slightly bitter, flavours of Japanese Matcha pair perfectly with our exquisite EXCELLENCE 70% Cocoa Dark Chocolate. Our Lindt Master Chocolatiers have created this stunning two-tone panna cotta which is sure to impress your guests.
For the angled look, the mould will need to be on an angle for the first layer. To achieve this, place the moulds into a muffin tray on a 45° angle. Then fill in the first mixture and leave to set before repeating with the chocolate layer. If making this recipe for someone following a gluten-free diet, always check the manufacturer's label to ensure your ingredients are free from gluten.
- 5 leaves of gelatine
- 250 ml double cream
- 285 ml full-fat milk
- 100 g caster sugar
- 100 g Lindt EXCELLENCE 70% Cocoa Dark Chocolate, chopped
- 5 g good quality matcha powder
- To serve:
- Melted chocolate sauce
- Good quality matcha powder
- Chocolate decorations