Ingredients
- 500 g Milk
- 1.5 tbsp gelatin
- 130 g raw sugar
- 100 g cocoa
- 1 tsp vanilla
- 350 g thickened cream
- raspberries, to serve (optional)
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Place 100g milk and gelatin in small bowl. Stir to combine and set aside.
2. Place sugar in TM bowl, mill for 10 seconds, speed 9.
3. Add remaining 400g milk, cocoa and vanilla, cook for 4 minutes, 70°C, speed 3.
4. Add gelatin mixture, mix for 30 seconds, speed 4.
5. Add cream, mix for 10 seconds, speed 3. Divide mixture evenly between 10 dariole moulds rinsed with cold water. Refrigerate for a minimum 4 hours before serving.
To serve, turn panna cottas out of moulds onto individual serving plates. Top with fresh raspberries.
Gluten free
Tip
Chefs' Tip: To assist in removing panna cottas out of moulds, sit them in bath of warm water for 5 minutes, or until the sides of the panna cotta pull away from the mould.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Amazing!!! SOOOO easy and SOOO decadent.
I halved the recipe for 4 generous portions. The chocolate really comes through in this so I served it with a berry coulis to complement it.
Definitely a keeper for something easy yet impressive.
Yum!!! So smooth and creamy!
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