Mocha Panna Cotta
Ingredients
1 Sachet of Pearce Duff's Chocolate Blancmange
35g Sugar
Instant Coffee (1-2tsp to taste)
400ml Milk
200ml Double Cream
Grated Chocolate
Method:
1. Dissolve 1 - 2 tsp of instant coffee (depending on whether you prefer a subtle or strong coffee flavour) in 2 tablespoons of hot water, until smooth.
2. From the 400ml of milk, place approx. 3 tablespoons into a large bowl, and the rest into a saucepan to warm.
3. Add the Chocolate Blancmange and 35g of sugar into the bowl with the milk, and stir to form a paste.
4. Once the milk has warmed, pour over the paste, stir well and return to the saucepan.
5. Stir continuously as the mixture will thicken quickly. Once it starts to bubble, reduce the heat and simmer gently for 1 minute.
6. Remove from the heat and stir in the 200ml of double cream until well mixed.
7. Pour into your desired serving dish - we like individual ramekins.
8. Set aside to cool before transferring to the fridge to set.
9. Sprinkle with grated chocolate to serve.
