Adapted from Donna Hay. The first dark cherries of the season can be found already. Excited to prepare some homemade cherry clafoutis with them. Very french, very easy to make.
I will share a quick recipe in my upcoming post. I’m curious to know, what would you do with the first cherries of the season?
Not surprise that I (once again) got fully inspired by another panna cotta recipe, Donna shares in her dessert repertoire. Pretty much the same base she has used on her vanilla buttermilk panna cotta, and added cocoa. So did I.
You know how much we love a good panna cotta at home. Don’t you?
This time, for all of us chocolate lovers, we transformed a vanilla Panna Cotta to make it chocolatey and luscious. Very Italian.
Made by simmering gelatin, buttermilk, milk and vanilla, panna cottas are simply prepared and enjoyed around the globe. Served chilled with a varieties of berries, coulis and chocolate ganache, a homemade panna cotta is irresistible. Why not make it more special by playing with its presentation? Make it fun by resorting to a variety of tartlet molds that will give panna cottas a beautiful display before spooning in.
From fluted molds, to round, ribbed small pans, to even chilling them in a boat-shaped mold, giving each a distinctiveness and uniqueness that will show just before serving when we unmold the panna cottas and invert them on the center of a dessert plate. For this recipe I reused a ribboned tartlet mold, which I love.
- ⅓ cup warm water
- 3 teaspoons powdered gelatine
- 2 cups half and half
- 1½ cup fine sugar
- 2 teaspoons vanilla bean paste
- 1 cup cocoa
- 1 cup milk
- Place the water in a small bowl, sprinkle over the gelatine and stir to combine. Set aside for 5 minutes or until the gelatine has been absorbed. Place the cream, sugar, vanilla bean paste and cocoa in a medium saucepan over medium heat and stir to combine. Bring to the boil, stirring frequently, add the gelatine and stir to combine. Remove from the heat and strain into a bowl. Stir through the milk and pour the mixture into 6 x 10cm (180ml) deep fluted tart tins. Refrigerate for 3–4 hours or until set. Turn out onto plates to serve.