Vanilla Panna cotta with Chocolate soil

Posted November 2, 2015 by Hannah
Vanilla Panna cotta with chocolate soil & pepperberry spiced rum strawberries

Posted in : Cuisines :
  • Prep Time :
    24hrs min
  • Ready Time :
    24 min




    Vanilla Panna cotta

    • 300ml Milk
    • 300ml Cream
    • 140g Castor Sugar
    • 1 Vanilla Bean
    • 2 1/2 Gelatine sheets

    Chocolate Soil

    • 50g Castor Sugar
    • 50g Almond Meal
    • 30g Plain Flour
    • 20g Cocoa
    • 35g Butter (melted)
    • Salt

    Rum Strawberries

    • 2 Punnets Strawberries
    • 100ml Water
    • 15ml Kraken Spiced Rum
    • 50g Castor Sugar
    • 5g Ground Mountain Pepperberry


    Vanilla Panna Cotta

    1. Warm milk, cream, sugar and vanilla pod cut and scraped in a pot until sugar is dissolved

    2. Soak gelatine sheets in water until softened.

    3. Add gelatine into milk mixture and stir until dissolved.

    4. allow mixture to cool to room temperature.

    5. Pre grease dariole moulds and pour mixture into moulds.

    6. Refrigerate overnight.


    Chocolate soil

    1. Blend all ingredients in a food processor

    2. Bake in the oven at 160° until lightly toasted approx 20 mins.

    2. Remove and cool.


    PepperBerry and spiced rum strawberries

    1. mix water, sugar and pepperberry until sugar is dissolved

    2. Cut strawberries and toss around with sugar syrup and rum. Soak for 10 – 15 minutes and serve. spoon syrup around plate or keep for use next time.


    Garnish with edible flowers and toffee

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