Recipe: Tilted Pannacotta
This is the best, most time consuming way to eat pannacotta! Seriously though, if you have guests round that you absolutely need to impress then this is going to do the job. It's worth every hour spent waiting nervously for it to set
- 600 ml double cream
- 150 ml milk
- 30 g caster sugar
- 75 g white chocolate
- 75 g dark chocolate
- 4 gelatine leaves
- 100 ml berry coulis
Make The First Pannacotta
Soak half gelatine (2 sheets) in cold water.
Heat half of the cream and milk in a pan until just starting to simmer.
Add half of the sugar and stir the in white chocolate
Set The First Pannacotta
Remove the pan from the heat then stir in the soaked gelatine until completely dissolved.
Pour the white chocolate mix into glasses that have been tilted and propped up on a ramekin.
Leave the pannacotta mixture to cool.
Make The Second Pannacotta
Once the pannacotta has set repeat the above process with dark chocolate. Allow it to cool to room temperature, then tilt the glass the other way when pouring, so that the dark chocolate covers the opposite side of the glass and sits slightly on top of the white chocolate.
Leave to cool again, until completely set.
Serve with berry coulis
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