Chocolate and Coffee Panna Cotta with Blueberries
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Chocolate and Coffee Panna Cotta with Blueberries
Recipe by Sarah Todd
Ingredients
200ml milk
200ml cooking Bulla cream
200g dark chocolate
3 tbsp sugar
1 cup of espresso
2 sheets of gelatin
to serve
blueberry jam
chocolate shards
crushed hazelnuts
Method
Steep gelatin. In a pot, add milk, cream and sugar and bring to a simmer and pour over chocolate, and add coffee and gelatin. Strain and pour into panna cotta moulds.
Allow to set in the fridge for a minimum of 3 hours.
De-mould by dipping mould into warm water for 15 seconds and serve with blueberry jam, chocolate shards and hazelnuts.
