Milk chocolate pannacotta with salt


The combination of sweet and salty has been a favourite of mine since I was a child and had milk chocolate and salty popcorn together. Recently this combination is everywhere, and especially salted caramel is a bit trendy, and has been for a while.

These babies, mini pannacotta with milk chocolate and salt, are just heaven and I made these in plastic shot glasses for work last week. It is a small sample portion, perfect for a buffet or when having lots of goodies at once.

You can make pannacotta i several ways, but I prefer to make it with gelatin. And preferably the gelatin leaves, although the powder is fine too. It is good to know that 1 leaf gelatin is the equivalent to 1/2 tsp gelatin powder.

For a vegetarian option, use agar agar (or veggie set) and follow the instructions on the packet.

Milk chocolate pannacotta, about 40 mini ones in plastic shot glasses

1050 ml cream

4.5 tbsp caster sugar

4 gelatin leaves 

210 g milk chocolate 

vanilla salt or regular sea salt to decorate

Soak the gelatin leaves in cold water. Chop the chocolate and place in a mixing bowl. Heat upp the cream and sugar in a nonstick saucepan while stirring. Bring it to the boil and then remove from heat. Squeeze the water out of the gelatin leaves and add them to the cream. Stir to dissolve. Pour the cream over the chocolate, stir until the chocolate has melted and it is all combined. Leave to cool for 10 minutes or so, then divide into the cups. Leave to cool completely then let it set in fridge over night. Sprinkle on the salt just before serving.


Muscovado pannacotta with whisky

Last Thursday I found myself in the supermarket buying ingredients for a dessert to bring to my friends for supper the following in day. I wanted to make a nice almond cake with custard, but I just didn’t have the energy. Instead I settled for the one pudding I can probably make blindfolded and asleep – pannacotta.

To make it more interesting I opted for light muscovado sugar instead of caster and a little hint of whisky. Served with fresh raspberries this was a winner with the girls.

I like when you get rewarded for being lazy…

Muscovado pannacotta with whisky, serves 3

300 ml cream (single or double is up to you)

2,5 tbsp light muscovado sugar

1/2 tsp vanilla

1 cap whisky

1 gelatine leaf

Soak the gelatine leaf in water. Add cream, sugar and vanilla to a saucepan and heat up while stirring. Bring to the boul, then remove from heat. Add the whisky. Squeeze the excess liquid out of the gelatine and let it dissolve in the hot cream. Leave to cool a little for about 15 minutes, then pour into cups/glasses. Leave to cool completely, then let it set in the fridge, preferably over night or for a minimum of four hours. Serve with fresh raspberries.