"This panna cotta is simple to make, perfectly creamy and so delicious it will blow your mind. Lightly sweetened and set with just enough gelatin to hold it together. We finish it off with a dollop of whipped mascarpone and sprinkles chopped chocolate."
Chocolate Peanut Butter Panna Cotta
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- Recipe Card
Prep time: 15mins
Serves or Makes: 4
Recipe Card
ingredients
- 250 milliliter (1 cup) whole milk
- 200 milliliter (3/4 cup) heavy cream
- 100 gram (3.5 oz) dark chocolate 70%, chopped
- 100 gram (3.5 oz) smooth peanut butter
- 50 gram (1.7 oz) sugar
- 1 tabelspoons strong espresso
- 1 teasopon vanilla extract
- 1 gelatine sheet
- 200 milliliter (3/4 cup) heavy cream 35%
- 100 gram (3.5 oz) mascarpone
- 2 heaped tbsp icing sugar
Method
Step 1
Soak the gelatine sheet in a bowl cold water for 5 to 10 minutes.
Step 2
Add the milk, cream, peanut butter, chocolate, vanilla, espresso and sugar into a saucepan. Warm over medium-low heat, without bringing it to a boil, stirring frequently for around 3 minutes until chocolate is dissolved. Remove from heat. Squeeze all water out of gelatine and add to the mixture, stir until gelatin has dissolved. Pour the mixture into small bowls or cups. Transfer to the fridge, leave to set for 2-3 hours or overnight.
Step 3
Before serving, add cream, mascarpone and sugar to a bowl. Blend on low speed until light and fluffy.
Step 4
Serve the panna cotta with a dollop of whipped mascarpone. Decorate with chocolate or toasted peanuts, or both. Enjoy!