MasterChef NZ winner Nadia Lim's recipe for Chocolate Panna
Cotta with Plum Sorbet - from her new cookbook Nadia's
Chocolate panna cotta with plum sorbet
The combination of velvety smooth dark chocolate and Black Doris plums is to die for. Black Doris plums are so intensely flavoured - they make the ultimate sorbet which only requires one ingredient and, in my opinion, tastes better than any you can buy.
Both parts of the dessert can be made in advance - just let the panna cotta sit on the bench for 10-15 minutes before serving. This is a great dinner-party dessert. Serves 6
1 x 850g can Black Doris plums, juice drained and reserved
Chocolate Panna Cotta
� cup sugar
1� cups cream
1� cups milk
125g dark chocolate (at least 60% cocoa solids), broken into pieces
2 teaspoons gelatine powder, soaked in 3 tablespoons cold water
To make the sorbet, halve plums, remove stones and place in a
plastic container. Place in freezer until very hard, or at least 8
Meanwhile, make the panna cotta. Put all ingredients, except gelatine, in a saucepan and heat to almost a boil. Take off heat and whisk until chocolate has completely dissolved. There should be no specks of chocolate left, and mixture should be one smooth brown colour. |
Add soaked gelatine and whisk together until gelatine is completely dissolved. Strain mixture through a sieve and pour into six glass tumblers or martini glasses and refrigerate until set, 2-3 hours.
Blitz frozen plums in a food processor until very finely chopped. Add 3-4 tablespoons of reserved juice and blitz until smooth.
Serve immediately or place in freezer for later use.
To serve, top each panna cotta with a scoop of plum sorbet.
Energy: 2494kJ (588 cal); Carbohydrate: 69g; Protein: 6g; Fat: 33g; Saturated fat: 20g