Dutch Cocoa 220g
$3.49
- Intense chocolate taste to enhance the flavour of your cakes, icings and sauces
- Perfect for creating delicious desserts and hot chocolates Chocolate Panna Cotta Recipe Chocolate Panna Cotta Recipe Chocolate Panna Cotta
Serves: 6
Chilling time: 4 hours
4 cups Farmdale thickened cream
¼ cup Farmdale full cream milk
½ cup Merryfield sugar
1 cup Choceur Dutch Cocoa
¼ tsp salt
1 Stonemill vanilla pod, split and scraped
4 gelatine leaves, soaked in cold water for 5-7 minutes until soft
- Lightly oil 6 small ramekins and set aside.
- Add the cream, milk, sugar, cocoa powder, salt and vanilla bean into a medium saucepan and bring to a simmer. Over a low heat, whisk to combine until the sugar and cocoa have dissolved into the mixture – do not bring to a boil.
- Squeeze the excess water from the gelatine leaves. Add these to the warm cocoa mixture, and whisk until the gelatine is dissolved.
- Use a mesh sieve to strain the mixture into a large pouring jug, then divide into prepared ramekins. Refrigerate for at least 4 hours or ideally overnight. Serve with fresh berries and chocolate curls.
- Perfect for creating delicious desserts and hot chocolates Chocolate Panna Cotta Recipe Chocolate Panna Cotta Recipe Chocolate Panna Cotta
Serves: 6
Chilling time: 4 hours
4 cups Farmdale thickened cream
¼ cup Farmdale full cream milk
½ cup Merryfield sugar
1 cup Choceur Dutch Cocoa
¼ tsp salt
1 Stonemill vanilla pod, split and scraped
4 gelatine leaves, soaked in cold water for 5-7 minutes until soft
- Lightly oil 6 small ramekins and set aside.
- Add the cream, milk, sugar, cocoa powder, salt and vanilla bean into a medium saucepan and bring to a simmer. Over a low heat, whisk to combine until the sugar and cocoa have dissolved into the mixture – do not bring to a boil.
- Squeeze the excess water from the gelatine leaves. Add these to the warm cocoa mixture, and whisk until the gelatine is dissolved.
- Use a mesh sieve to strain the mixture into a large pouring jug, then divide into prepared ramekins. Refrigerate for at least 4 hours or ideally overnight. Serve with fresh berries and chocolate curls.