Name: Chocolate pannacotta
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6
Ingredients: 1 tablespoon powdered gelatine; 1/3 cup boiling water; 2 1/2 cup bought double-thick chocolate custard, at room temperature (see notes); 1/4 cup milk, at room temperature; 415 gram can black stoneless cherries in syrup; pinch ground cinnamon

Chocolate pannacotta

Serves 6

Prep

15M

Cook

10M

Total

25M

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Ingredients

1 tablespoon powdered gelatine

1/3 cup boiling water

2 1/2 cup bought double-thick chocolate custard, at room temperature (see notes)

1/4 cup milk, at room temperature

415 gram can black stoneless cherries in syrup

pinch ground cinnamon

Method

1.Lightly oil 6 x 1/2-cup moulds.

2.Sprinkle gelatine over the boiling water in a small heatproof jug. Stir until gelatine dissolves. Cool to room temperature. Combine custard, milk and dissolved gelatine. Pour into prepared moulds. Chill for 6 hours or overnight.

3.Meanwhile, place undrained cherries and cinnamon in a small saucepan. Bring to the boil on moderate heat. Reduce heat; simmer, uncovered, for 5 minutes or until syrupy. Cool.

4.To serve, unmould each pannacotta onto an individual serving plate. Serve with cherries.

To avoid a lumpy or stringy mixture, make sure the dissolved gelatine and custard mixtures are at the same temperature before combining. For best results, chill overnight. Pannacotta is also delicious served with fresh berries.
Note

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Ingredients

Method

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