Home

Chocolate Panna Cotta With Rhubarb Compote

Chocolate Pannacotta with Rhubarb Compote
Chocolate Pannacotta with Rhubarb Compote

A bite size delight for dessert tease

Ingredients
NESTLÉ DOCELLO Royal Dark Chocolate Couverture 5kg
  • 36 units of RB Baked 40mm Chocolate Shortbread Shells
  • 150g NESTLÉ DOCELLO Panna Cotta Dessert Mix 2kg x1
  • 200g NESTLÉ DOCELLO Royal Dark Chocolate Couverture 5kg x1
  • 500ml Cream
  • 500ml Milk
  • 500g Chopped Rhubarb
  • 100g Sugar
  • 120ml Water
  • 4g Gelatine Powder
  • Punnet of Blueberries
  • Edible Flowers
Preparation
  • 1
    Mix milk and cream in pan and bring to boil.
  • 2
    Remove from heat and whisk in NESTLÉ DOCELLO Panna Cotta Dessert Mix 2kg x1.
  • 3
    Add NESTLÉ DOCELLO Royal Dark Chocolate Couverture 5kg x1 and combine.
  • 4
    Pour into a tray and allow to set in the fridge.
  • 5
    Rhubarb Compote
  • 6
    Stir together rhubarb and sugar in a large saucepan (off heat); let stand until rhubarb releases some liquid, about 10 minutes.
  • 7
    Bring rhubarb mixture to a boil over medium-high heat, stirring occasionally. Reduce heat; simmer, stirring occasionally, until rhubarb has broken down but some whole pieces remain (about five minutes). Remove from heat.
  • 8
    Mix gelatine and water and pour into rhubarb mix.
  • 9
    Set in tray and cut to shape garnish.
  • 10
    Cut chocolate Panna Cotta to size to fit into RB Baked 40mm Chocolate Shortbread Shells.
  • 11
    Garnish with chocolate tile, rhubarb compote, half a blueberry and an edible flower petal.

Related Recipe