Ingredients
leaf gelatine (platinum)
2½
70% dark chocolate
145
single cream
500
icing sugar
75
seesame seeds
40
white caster sugar
150
A rich dessert, best eaten with a teaspoon. Probably best to avoid making them too far in advance, as they will become firmer over time. These are at their best when they have been in the fridge for about 3 hours. To turn them out, you will need a bowl of hot water to hand.Â
Serves
4-5
| Time240 mins
leaf gelatine (platinum)
2½
70% dark chocolate
145
single cream
500
icing sugar
75
seesame seeds
40
white caster sugar
150
Serves
4-5
| Time240 mins
Method
Soak the gelatine in a bowl of cold water for about 10Â minutes. It will melt into a jelly-like blob.
Break the chocolate into pieces, put them in a mixing bowl suspended over a pan of simmering water and let them melt, without stirring. Warm the cream and icing sugar in a small saucepan. Just before the cream starts to boil, remove from the heat.
Lift the gelatine from the water, squeeze gently, then drop into the warm cream mixture. Stir until the gelatine has dissolved. Stir the cream into the melted chocolate. Pour or ladle into 4-5 small dishes, pots or glasses. (I use china ramekins.) Chill the panna cottas in the fridge for about 3 hours until set.
In a shallow pan, toast the sesame seeds over a moderate heat until they are golden. Scatter over the caster sugar and, without stirring, let it melt. As it does so, tip the pan from side to side so the syrup runs through the seeds. Once the sugar has melted and is deep honey coloured then pour on to a lightly oiled metal tray and leave to set. Once the sugar is crisp, break into uneven shards.
Unmould the panna cottas. Probably the best way is to briefly dip the pots into a dish of hot water. They are ready after 30 seconds or so, when a faint line of melted chocolate becomes visible around the edge of the dish. Place each one on a small dish, turn them upside down and shake firmly several times – the panna cotta should slide out.
Ingredients
leaf gelatine (platinum)
2½
70% dark chocolate
145
single cream
500
icing sugar
75
seesame seeds
40
white caster sugar
150
Method
Soak the gelatine in a bowl of cold water for about 10Â minutes. It will melt into a jelly-like blob.
Break the chocolate into pieces, put them in a mixing bowl suspended over a pan of simmering water and let them melt, without stirring. Warm the cream and icing sugar in a small saucepan. Just before the cream starts to boil, remove from the heat.
Lift the gelatine from the water, squeeze gently, then drop into the warm cream mixture. Stir until the gelatine has dissolved. Stir the cream into the melted chocolate. Pour or ladle into 4-5 small dishes, pots or glasses. (I use china ramekins.) Chill the panna cottas in the fridge for about 3 hours until set.
In a shallow pan, toast the sesame seeds over a moderate heat until they are golden. Scatter over the caster sugar and, without stirring, let it melt. As it does so, tip the pan from side to side so the syrup runs through the seeds. Once the sugar has melted and is deep honey coloured then pour on to a lightly oiled metal tray and leave to set. Once the sugar is crisp, break into uneven shards.
Unmould the panna cottas. Probably the best way is to briefly dip the pots into a dish of hot water. They are ready after 30 seconds or so, when a faint line of melted chocolate becomes visible around the edge of the dish. Place each one on a small dish, turn them upside down and shake firmly several times – the panna cotta should slide out.