White-Chocolate Panna Cotta With Coffee Syrup

1. 1

   You will need eight 150ml capacity dariole moulds for this recipe.

2. 2

   Place cream, chocolate, milk and caster sugar in a saucepan over low heat.

3. 3

   Cook, stirring, for 3-4 minutes or until chocolate melts and mixture is smooth.

4. 4

   Place the boiling water in a heatproof bowl.

5. 5

   Sprinkle with gelatine and whisk with a fork to remove any lumps.

6. 6

   Set aside for 3 minutes or until gelatine dissolves.

7. 7

   Add gelatine to cream mixture and whisk to combine.

8. 8

   Pour among eight 150ml capacity dariole moulds.

9. 9

   Place on a baking tray.

10. 10

    Cover with plastic wrap and place in the fridge for 6 hours to set.

11. 11

    Meanwhile, place the coffee and white sugar in a small saucepan over medium heat.

12. 12

    Cook, stirring, for 3 minutes or until sugar dissolves.

13. 13

    Set aside to cool.

14. 14

    Dip moulds, 1 at a time, into hot water for 1-2 seconds, then turn onto serving plates.

15. 15

    Drizzle with coffee syrup to serve.

16. 16

    Source.

17. 17

    Australian Good Taste - November 2005 , Page 78.

18. 18

    Recipe by Michelle Noerianto.

* Per serving · 4 servings · Values may vary.

No additional tips available.