White-Chocolate Panna Cotta With Coffee Syrup

Total Time
15mins
Prep 5 mins
Cook 10 mins

Simple and delicious :-)

Ingredients Nutrition

Directions

  1. You will need eight 150ml capacity dariole moulds for this recipe.
  2. Place cream, chocolate, milk and caster sugar in a saucepan over low heat. Cook, stirring, for 3-4 minutes or until chocolate melts and mixture is smooth.
  3. Place the boiling water in a heatproof bowl. Sprinkle with gelatine and whisk with a fork to remove any lumps. Set aside for 3 minutes or until gelatine dissolves. Add gelatine to cream mixture and whisk to combine. Pour among eight 150ml capacity dariole moulds. Place on a baking tray. Cover with plastic wrap and place in the fridge for 6 hours to set.
  4. Meanwhile, place the coffee and white sugar in a small saucepan over medium heat. Cook, stirring, for 3 minutes or until sugar dissolves. Set aside to cool.
  5. Dip moulds, 1 at a time, into hot water for 1-2 seconds, then turn onto serving plates. Drizzle with coffee syrup to serve.
  6. Source.
  7. Australian Good Taste - November 2005 , Page 78.
  8. Recipe by Michelle Noerianto.

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