Pannacotta

  • 180 min
  • Serves 2

Ingredients

  • ½ cup of thickened cream
  • strawberries and blueberries
  • icing sugar
  • 3 tbsp castor sugar
  • 1 tbspn boiled water
  • ¾ tbspn gelatine
  • mint leaves
  • 60g dark chocolate

Method

  1. Pour water in gelatine, leave to settle.
  2. In a small saucepan add cream and sugar. Stir on low heat.
  3. Add dark chocolate to cream and sugar. Stir on low heat till melted and smooth – do not boil.
  4. Stir gelatine into mixture.
  5. Lightly grease silicone heart moulds and pour mixture into moulds.
  6. Chill, covered, for 3 hours or overnight, until set.
  7. Unmould, garnish and serve with chocolate hearts and strawberries.