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Chocolate & Wattleseed Panna Cotta

Chocolate & Wattleseed Panna Cotta
Chocolate & Wattleseed Panna Cotta
  • Number of servings
    24
All the wobble without the worry
Ingredients
NESTLÉ DOCELLO Panna Cotta Dessert Mix 2kg
NESTLÉ DOCELLO Panna Cotta Dessert Mix
PANNA COTTA
  • 250g MAGGI Coconut Milk Powder
  • 250ml Water | Hot
  • 500ml Cream
  • 10g Toasted Wattleseeds
  • 150g NESTLÉ DOCELLO Panna Cotta Dessert Mix
  • 100g NESTLÉ Dark Bitter Couverture Chocolate | Melted
  • 300g Blackberries
  • 200g Macadamia Nuts | Chopped
DARK CHOCOLATE COCONUT GANACHE
  • 50g MAGGI Coconut Milk Powder
  • 100g Water | Hot
  • 150g NESTLÉ Continental Bitter Dark
  • Couverture Chocolate
  • Blackberries and Chopped Macadamia (Garnish)
Preparation
  • 1
    Lightly polish 24 demitasse pots or mini Dariole Moulds.
  • 2
    In a medium pot, mix the hot water & MAGGI Coconut Milk Powder together until dissolved.
  • 3
    Add the cream & the Wattleseeds, then bring to the boil.
  • 4
    Whisk in the NESTLÉ DOCELLO Panna Cotta Dessert Mix & remove from the heat & stir for 1 minute.
  • 5
    Whisk in the NESTLÉ Continental Bitter Dark Couverture Chocolate until dissolved, strain into moulds, filling only half way.
  • 6
    Refrigerate for 1 hour until set.


    GANACHE:
  • 7
    Mix the MAGGI Coconut Milk Powder with hot water, pour into a saucepan & bring to the boil.
  • 8
    Remove from heat & add the NESTLÉ Continental Bitter Dark Couverture Chocolate.


    ASSEMBLY:
  • 9
    Smear chocolate ganache on serving plate.
  • 10
    Remove panna cotta from mould, top with berries and chopped macadamias.

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