How to make Chocolate Panna Cotta

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

vanilla bean

🥗Healthier: vanilla extract

💰Cheaper: vanilla essence

Vanilla extract is easier to find and less expensive.

fruit puree

🥗Healthier: fresh fruit

💰Cheaper: canned fruit

Fresh fruit provides natural sweetness and flavor.

Combine milk, cream, castor sugar, and vanilla bean paste in a saucepan over medium heat and whisk together.

Add cocoa powder to the mixture and turn the heat to low, leaving it on low heat for about ten minutes.

Soak gelatin leaves in cold water for about eight to ten minutes, then squeeze out excess water.

Add the gelatin leaves to the chocolate panna cotta mixture and ensure it dissolves completely, passing it through a sieve to remove lumps.

Divide the mixture among panna cotta molds or small bowls and place in the fridge to set for two to five hours.

Preheat the oven to 160 degrees Celsius (335 Fahrenheit) for the hazelnut cookies.

Blitz skinned and roasted hazelnuts until they resemble hazelnut meal.

Cream butter and sugar together in a bowl, then mix in the hazelnuts and flour to form a biscuit dough.

Roll the dough into balls, flatten them with a palette knife, and place them on a baking tray lined with baking paper.

Bake the cookies in the oven for 20 to 25 minutes until lightly colored, then let them cool to harden.

Melt dark chocolate and use a silicon mat to create shapes for decoration, placing the mat in the fridge to set for about 30 minutes.

Peel and cut pears lengthwise into wedges, coat them with superfine sugar, and place them in a hot nonstick saucepan to caramelize for about five minutes, flipping them to caramelize on all sides.

Transfer the caramelized pears to a plate once done.

To release the panna cotta from the molds, dip them in hot water, then place the panna cotta in the center of a plate, add the caramelized pears on the side, serve with the cookies, and top with the chocolate decoration.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens