This page contains a Flash digital edition of a book.
FOOD Chocolate Panna Cotta…


Ingredients (Serves 4) • •


2 tbsp water 2 tsp gelatine powder


• 2 cups (single/pouring) cream • • •


• mixed berries, to serve


Preparation Place the water in a bowl, add the


gelatine and let stand for 5 min or so until the gelatine absorbs the water. Place the cream, sugar and chocolate in a sauce pan over medium heat and stir to melt the chocolate, allowing the cream to just come to the boil. Add the gelatine and stir for 1-2 min to dissolve it. Strain the mixture and pour it into 4


ramekins that have been lightly greased with the oil. Refrigerate for 4-6 hrs or overnight,


until firm. Remove them from the fridge 5 min before serving, then unmould and serve with mixed berries.


1/3 cup (50g) icing sugar, sifted 100g dark chocolate, chopped vegetable oil, for greasing


13


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36