Dark Chocolate Panna Cotta with Red Wine Poached Plums
Photography by Josh Griggs.
If you’re looking for a dessert with the wow-factor then these silky, creamy and utterly delicious puddings are for you. Serve with the gorgeous red wine poached plums or plain with a dollop of cream and grating of dark chocolate.
Serves: 4–6
INGREDIENTS
2 leaves gelatin
250ml cream
200ml milk
100 grams caster sugar
1 teaspoon vanilla bean paste or extract
200 grams dark chocolate (70% cocoa), roughly chopped
To serve
softly whipped cream
Red Wine Poached Plums
6 large plums
1 cup red wine (I used black doris)
¼ cup caster sugar
METHOD
Lightly oil 6 × 1⁄2-cup capacity ramekins or plastic moulds and place them on a tray.
Soak the gelatin leaves in a bowl of cold water for about 5 minutes.
Put the cream, milk, sugar and vanilla in a saucepan and bring to a simmer.
Take off the heat and add the chopped chocolate. Leave for 1 minute then whisk until smooth.
Lift the gelatin out of the water and squeeze out excess water. Add to the chocolate mixture and stir to dissolve.
Pour the mixture into the ramekins and when cool, refrigerate for at least 3–4 hours until set.
To serve: Dip the base of each ramekin into hot water for a few seconds. Run a small knife around the inside of the dish and turn the panna cotta out on to chilled plates.
Serve with whipped cream and the poached plums.
Red Wine Poached Plums
Halve the plums and remove the stones. Bring the wine and sugar to a simmer in a sauté pan, stirring to dissolve the sugar.
Add the plums and gently cook for about 10 minutes until tender but not falling apart, turning once. Carefully remove from the pan and simmer the liquid until reduced a little and syrupy. Pour over the plums and cool before serving.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.