PREP TIME: 10min
COOK TIME: 10min (Allow 6 hours for dessert to set in refrigerator) SERVES: 8
600mL thickened cream
1 cup milk
2 tbsp caster sugar
¾ cup dark chocolate melts
2 ½ tsp gelatine powder
1 tbsp boiling water
1 tsp strawberry essence
250g strawberries hulled and chopped.
Fresh mint to garnish
Step 1: Place the cream, milk, strawberry essence and sugar in a saucepan over low heat. Bring to boil and remove from heat.
Step 2: Stir in chocolate melts until a smooth mixture forms.
Step 3: Combine the gelatine and the boiling water in a small cup. Stir until gelatine dissolves.
Step 4: Add gelatine mixture to chocolate and stir together well.
Step 5: Allow to cool slightly, before dividing the pannacotta evenly into 8 (125mL) dessert glasses.
Step 6: Cover glasses with plastic wrap and place in the refrigerator to set for 6 hours.
Step 7: Garnish with chopped strawberries and fresh mint before serving.