Chocolate panna cotta with verjuice-poached prunes
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- Abigail Donnelly
- 4
- Easy
- 20 minutes, plus 2 hours' chilling time
- 15 minutes
Ingredients
- For the panna cotta
- gelatine leaves 2
- milk ½ cup
- cream 1 cup
- sugar 2 T
- milk chocolate 100 g, finely chopped
- good-quality cocoa 2 T
- sunflower oil or cooking spray, for greasing
- For the poached prunes:
- vino cotto 1 cup
- Woolworths Ripe & Ready prunes 12
- seedless black grapes 1 bunch
Cooking Instructions
To make the panna cotta:
Soak the gelatine leaves in the milk for 5 minutes to soften.
Heat the cream and sugar in a saucepan over a medium heat, whisking to dissolve the sugar. Bring the cream to a simmer, then remove from the heat.
Pour the gelatine-and-milk mixture into the warm cream and whisk. Add the chocolate and cocoa and continue whisking until smooth. Divide the mixture equally between 4 greased dariole moulds and chill for 2 hours or until set.
To make the poached prunes, heat the vino cotto in a pan over a medium heat. Add the prunes and grapes and cook for 5–10 minutes, or until soft.
To remove the panna cotta from the moulds, dip into a bowl of hot water for 5 seconds. Gently loosen the edges using a knife and turn out onto serving plates.
Serve with the poached prunes and an espresso.
Cook’s note: Vino cotto is a grape must available at speciality food stores and delis. If you prefer, cook the fruit in maple syrup and add a squeeze of lemon juice.
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