Chocolate & Peanut Butter Panna Cotta

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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.

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I ended up chilling them separately, and then just swirling them together in an opaque bowl.  Easy peasy, still looked pretty.

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Ingredients

  • 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

Instructions:

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.

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