- Egg free
- Gluten free
- Peanut free
- Sesame free
- Wheat free
- Shellfish free
- Seafood free
Made with Caramilk chocolate, this recipe for panna cotta is like no other. Serve with a bitter dark chocolate sauce to balance out the sweetness.
- Serves6
- Cook time15 minutes
- Prep time25 minutes, + cooling & 6 1/4 hours setting time
Ingredients
- Vegetable oil, to grease
- 180g pkt Cadbury Caramilk chocolate, coarsely chopped
- 600ml pouring (pure) cream
- 1 tbs caster sugar
- 2 tbs boiling water
- 2 tsp gelatine powder
- 80g pkt Coles Australian Macadamias
- 1/3 cup (75g) caster sugar, extra
- 50g Lindt Excellence 99% Cacao Dark Chocolate, finely chopped
- 150ml pouring (pure) cream, extra
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Lightly brush six 1/2 cup (125ml) dariole moulds or ramekins with oil. Combine the Caramilk chocolate, cream and sugar in a medium saucepan over low heat. Cook, stirring, for 2-3 mins or until the chocolate melts and the mixture is smooth. Set aside for 5 mins to cool.
Step 2
Place the boiling water in a heatproof glass or jug. Sprinkle over the gelatine. Stir until the gelatine completely dissolves. Add the gelatine mixture to the cream mixture and stir to combine. Strain through a fine sieve into a large jug and discard the solids. Place the dariole moulds or ramekins on a baking tray. Pour the mixture evenly among the prepared moulds. Place in the fridge for 6 hours or overnight to set.
Step 3
Meanwhile, line a large baking tray with baking paper. Place macadamias in a saucepan over medium heat and cook for 3 mins or until lightly toasted. Arrange over the lined pan. Place the extra sugar and 2 tbs water in the saucepan. Cook, stirring with a wooden spoon, until sugar dissolves. Increase heat to high and cook, without stirring, occasionally brushing sides of pan with a wet pastry brush, for 3-5 mins or until golden. Carefully pour over the macadamias. Set aside for 15 mins or until set. Break into small pieces.
Step 4
Place the dark chocolate in a small heatproof bowl. Place the extra cream in a small saucepan over medium heat and bring just to the boil. Pour cream over the chocolate. Cover and set aside for 3 mins. Use a balloon whisk to stir until smooth.
Step 5
Invert the panna cottas onto serving plates. Spoon over the chocolate sauce and sprinkle with macadamia praline to serve.
Recipe tip
COOK. STORE. SAVE.
Clever storage
Store leftover praline in an airtight container in a cool, dry place for up to 2 months. Use it to upgrade desserts by sprinkling over ice cream, tarts or cakes.
Caramilk panna cotta with bitter chocolate sauce
- Serves6
- Cook time15 minutes
- Prep time25 minutes, + cooling & 6 1/4 hours setting time
Ingredients
- Vegetable oil, to grease
- 180g pkt Cadbury Caramilk chocolate, coarsely chopped
- 600ml pouring (pure) cream
- 1 tbs caster sugar
- 2 tbs boiling water
- 2 tsp gelatine powder
- 80g pkt Coles Australian Macadamias
- 1/3 cup (75g) caster sugar, extra
- 50g Lindt Excellence 99% Cacao Dark Chocolate, finely chopped
- 150ml pouring (pure) cream, extra
Description
Made with Caramilk chocolate, this recipe for panna cotta is like no other. Serve with a bitter dark chocolate sauce to balance out the sweetness.
Method
Step 1
Lightly brush six 1/2 cup (125ml) dariole moulds or ramekins with oil. Combine the Caramilk chocolate, cream and sugar in a medium saucepan over low heat. Cook, stirring, for 2-3 mins or until the chocolate melts and the mixture is smooth. Set aside for 5 mins to cool.
Step 2
Place the boiling water in a heatproof glass or jug. Sprinkle over the gelatine. Stir until the gelatine completely dissolves. Add the gelatine mixture to the cream mixture and stir to combine. Strain through a fine sieve into a large jug and discard the solids. Place the dariole moulds or ramekins on a baking tray. Pour the mixture evenly among the prepared moulds. Place in the fridge for 6 hours or overnight to set.
Step 3
Meanwhile, line a large baking tray with baking paper. Place macadamias in a saucepan over medium heat and cook for 3 mins or until lightly toasted. Arrange over the lined pan. Place the extra sugar and 2 tbs water in the saucepan. Cook, stirring with a wooden spoon, until sugar dissolves. Increase heat to high and cook, without stirring, occasionally brushing sides of pan with a wet pastry brush, for 3-5 mins or until golden. Carefully pour over the macadamias. Set aside for 15 mins or until set. Break into small pieces.
Step 4
Place the dark chocolate in a small heatproof bowl. Place the extra cream in a small saucepan over medium heat and bring just to the boil. Pour cream over the chocolate. Cover and set aside for 3 mins. Use a balloon whisk to stir until smooth.
Step 5
Invert the panna cottas onto serving plates. Spoon over the chocolate sauce and sprinkle with macadamia praline to serve.