Chocolate & Peanut Butter Panna Cotta
This dessert is so easy and so decadent… it’s a must try. I first found a picture on Pinterest of two flavours of panna cotta together. The stylist had managed to have both on an angle, in a glass. I tried that… EPIC fail. See below for the best I could do with a wine glass.. I would recommend anything transparent, you’ll spend ages wiping it down.
I ended up chilling them separately, and then just swirling them together in an opaque bowl. Easy peasy, still looked pretty.
- 2 cups thickened cream/ whipping cream (separated)
- 1/2 cup caster sugar (in 2, again)
- 2 tsp powder gelatin
- 3 tbsp cold water
- 2 oz dark chocolate, finely chopped
- 1/2 cup peanut butter
In a gravy boat, sprinkle the gelatine over the water and let it set for a few minutes. In a small saucepan over low heat, whisk together half the cream and sugar. Once the sugar has dissolved, stir in the peanut butter and mix well, keeping it to a low simmer. Pour the cream mixture into a small bowl, and then add half the gelatine. Whisk together thoroughly, and place in the fridge to set.
The chocolate half is essentially the same:
In a small saucepan over low heat, whisk together the remaining cream and sugar. Once the sugar has dissolved, stir in the chocolate. Keep it to a low simmer until all the chocolate has melted. Pour the cream mixture into a small bowl, and then add half the gelatine. Whisk together thoroughly, and place in the fridge to set.
It’ll take a couple of hours for the panna cotta to set properly. Once you can see that it’s the consistency you had in mind, plop into serving dishes, swirl a fork around, garnish, and bam! done.