I actually managed to get Jesse into Panna Cotta and he absolutely loves it now. I made a version that he simply could not resist. It’s a coffee chocolate Panna Cotta with fresh strawberries and some chocolate shavings. It can barely get any better and this easy Thermomix recipe is so perfect for dessert if you are having friends over and need something prepared in advance. You can use my awesome silicone dariole moulds which are ideal for making the most delicious Panna Cotta and so much more.

The silicone dariole moulds are made of premium silicone and much thicker than others you can get on the market to make sure you have a sturdy mould to create desserts to perfection. You can get them here now. They are also suitable for steaming, baking and freezing and you can conveniently put them in the dishwasher straight after usage. My top tip for using the silicone dariole moulds is to simply rinse them in ice cold water before you add the Panna Cotta mixture so that they release very easily later on.


L I N K S

Get me silicone dariole moulds: https://thermishop.co.uk/collections/...

Vanilla and white chocolate panna cotta: https://sophiaskitchen.blog/desserts/...


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W E B S I T E
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S H O P
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F I L M
Video and edit by Rebecca Munroe

R E C I P E
Ingredients

8 gelatine leaves, or 15g gelatine powder
100 g dark chocolate, in small chunks
80 g caster sugar, or raw sugar
500 g whole milk
1 tsp instant coffee powder, or instant espresso powder
250 g double cream, or thickened cream
Strawberries to serve
Chocolate shavings to serve

Method

For the Panna Cotta place the gelatine leaves in the mixing bowl and blitz 20 Sec. / Speed 10. Fill into a small bowl. Set aside. If using gelatine powder, skip this step. Make sure to use gelatine powder or leaves that dissolve in cold liquid.
Add the chocolate and blitz 5 Sec. / Speed 8. Transfer into a small bowl and set aside.
Add the caster sugar to the mixing bowl and blitz 10 Sec. / Speed 10.
Add 400g milk, the chocolate and instant coffee powder and cook 4 Min. / 70C / Speed 2.
Meanwhile, place the remaining 100g milk in a small bowl and add the gelatine powder. Stir to combine.
Add the gelatine mixture in the mixing bowl and cook 30 Sec. / 70C / Speed 3.
Finally, add the cream and combine 20 Sec. / Speed 3.
Rinse each dariole mould with ice cold water but do not dry again. The water will help release the Panna Cotta later. Divide the mixture evenly between 8 dariole moulds and leave to set in the fridge for 4 hours or overnight.
Once the Panna Cotta are set, simply run a clean, wet knife around the Panna Cotta and release them carefully onto a plate. If that does not work, you can also sit them in a bath of hot water for 1 minute and then it is super easy to release them. Decorate with a few slices of strawberries and some chocolate shavings. Serve straight away.