Makes: 10 cups of 80 millilitres each
Ingredients:
- Milk – 1 cup
- Amul Cream – 1 cup
- Sugar – 7 tablespoons
- Agar-agar flakes – 4 tablespoons
- Dark Chocolate – 50 grams, chopped tiny
- Instant Coffee – 1 teaspoon
- Vanilla essence – 1 teaspoon
- White chocolate – 50 grams, chopped tiny
- DJ’s Mahua Liqueur or any other that you prefer – 1 tablespoon
- Crushed Almond praline – 6 tablespoons (click the link for the Almond praline recipe)
Method:
- Mix the agar-agar flakes in ½ a cup of milk and set aside to soften, for 1 hour .
- Chop up both types of chocolate into small, more or less even sized bits.
- To a deep saucepan on low heat, add the rest of the milk and all the sugar stirring constantly until the sugar completely dissolves. This should take no more than a minute. Do not let the milk boil.
- Using a hand blender or whisk, blend in the softened agar agar until it dissolves completely.
- Divide the milk and agar agar mix equally between two bowls.
- Melt the chopped dark chocolate in the microwave or on a double boiler.
- For the Chocolate Panna Cotta: Using a hand blender blend in the melted dark chocolate, instant coffee, vanilla into one of the bowls until smooth. Finally fold in the cream.
- Pour the Chocolate Panna Cotta half way up individual serving cups and refrigerate to set for an hour.
- For the Praline Panna Cotta: Using a hand blender whisk in the melted white chocolate and liqueur into the second bowl of milk and agar-agar mixture until smooth. Fold in the cream, ensuring that you have a smooth mix.
- Reserve a tablespoon or so of crushed praline for garnish and gently stir in the rest into the white chocolate mix.
- Pull out the cups with the set chocolate panna cotta and top up with the Praline Panna Cotta.
- Sprinkle the reserved crushed almond praline on top.
- Refrigerate to set for a two hours.
Notes:
- I prefer using agar-agar, alternatively, you may use gelatine.
- The agar-agar I use comes in sheets (refer to the recipe on Tender coconut pudding) which I chop up into tiny bits, grind to flakes and store in a glass bottle for use.