Ingredients
Panna cotta
- 50 g water
- 2 teaspoons powdered gelatine
- 600 g double cream
- 90 g dark chocolate 70%, I use Well Naturally sugar free brand
- 80 g stevia
- 270 g full cream milk
- Extra double cream for serving (optional)
Handy to have
- 8 Dariole moulds
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Place water into a bowl, sprinkle in the gelatine and set aside
2. Weigh cream, milk, stevia and chocolate (broken into pieces) into the mixing bowl and cook 10 min/80 degrees/speed 2. Ensure that MC is in place
3. Add the gelatine and stir 3 min/speed 3. Ensure that MC is in place
4. Wet the inside of 8 dariole moulds and pour the mixture evenly between the moulds
5. Cover the moulds with cling wrap and place into the refrigerator overnight to set
6. Remove panna cottas from moulds (see tips) and serve with additional double cream and top with seasonal berries
Tip
To remove panna cottas from the moulds, hold the mould on its side and "pull" the edge of the panna cotta away from the mould using a butter knife or spoon. This will allow air to get in and make the panna cotta easier to remove. Once the panna cotta is beginning to peel away from the mould, turn the panna cotta out onto a plate. You may need to tap the mould to remove the panna cotta
If you want to use sugar for this recipe instead of stevia, use about 120 g to 160 g. You could also substitute Well Naturally's chocolate for Lindt 70%. This comes in a 100 g pack - just eat the additional 10 g!
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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
Does anyone know the net carbs/carbs for this recipe?
buzzmummy: I’m sure the caster sugar wouldn’t be the issue. You could always try upping the gelatin. The amount that I use does give a very soft set - no where near as firm as a jelly. I really hope if you do try it again you have more success - it is really very tasty😀
Yes my only other change was I used caster sugar not stevia. Everything else I did the same. I might halve the recipe so its not so expensive and try again. When I have time!
buzzmummy:Hi there. Sorry that they didn't set for you. I've made these loads of times and haven't had a problem with them not setting. I've used two different types of dark chocolate. I have made an almond milk panna cotta that didn't set - I think the almond milk was the problem. Did you use double cream and full cream milk?
Hi I made these for a dinner party and although easy to make, unfortunately they didn't set. I'm in the UK and just used as high cocoa content choc as I could find but guess this may have been the issue. Shame as they look lovely on the picture. I personally feel may be too much liquid to amt of gelatin, comparing to other recipes.
debvdh:Awesome! Glad you had success
man can cook: I tried again and it turned out Perfect. Thank you, it will be a keeper
debvdh:The chocolate may have something to do with it. I have only ever used the Well Naturally dark chocolate (no mint flavour) and it has always set. Perhaps there is something in the mint chocolate that prevents the panna cotta from setting?
man can cook:yes I did. I could only get the Well naturally chocolate in dark chocolate mint chip as that's all Coles had. So I don't know if that had anything to do with it. I will give it another go once I find the plain chocolate. Hopefully it works out better nextime.
debvdh:Sorry to hear they didn't set well. Did you use two teaspoons of gelatine?
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