Recipe

Chocolate panna cotta with rhubarb jelly

  • 55 mins cooking
  • Serves 8
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Ingredients

Chocolate panna cotta with rhubarb jelly
  • 1/2 vanilla bean
  • 150 gram (4½ ounces) dark eating (semi-sweet) chocolate
  • 1 1/4 cup (310ml) pouring cream (see notes)
  • 1 cup (250ml) milk
  • 1/4 cup (55g) caster (superfine) sugar
  • 2 teaspoon powdered gelatine
Rhubarb jelly
  • 250 gram (8 ounces) trimmed
  • 1/2 cup (110g) caster (superfine) sugar
  • 1 1/4 cup (310ml) water
  • 2 teaspoon powdered gelatine
  • 1/4 cup (60ml) boiling water
  • pink food colouring

Method

Chocolate panna cotta with rhubarb jelly
  • 1
    To make rhubarb jelly; chop rhubarb coarsely. Stir sugar and the water in medium saucepan, over highheat, without boiling, until sugar is dissolved. Bring to the boil, add rhubarb; simmer about 10 minutes or until rhubarb issoft. Strain mixture through fine sieve into medium jug. Sprinkle gelatine over the boiling water in heatproof cup or jug; stir until dissolved. Stir gelatine mixture into rhubarb mixture. Tint pink with colouring. Pour into eight heatproof serving glasses. Refrigerate until set.
  • 2
    To make chocolate panna cotta: split vanilla bean in half lengthways; scrape seeds into medium saucepan, add bean. Break chocolate into pan, add cream; stir over low heat until smooth. Stir in milk and sugar; stir until sugar dissolves. Sprinkle gelatine over mixture; stir until dissolved. Strain mixture through fine sieve into large jug; discard vanilla bean. Cool.
  • 3
    Pour panna cotta mixture over jelly; refrigerate overnight. Decorate with chocolate shapes just before serving. To make chocolate shapes, see notes.

Notes

It is fine to use just the one 300ml carton of cream for this recipe. To make chocolate shapes: melt 50g (1½ ounces) dark chocolate; place into a resealable plastic bag. Cut a tiny snip off onecorner, and pipe small shapes onto baking paper. Leave shapes to set at room temperature.

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