Pannacotta
Ingredients
- ½ cup thickened cream
- Strawberries and blueberries
- Icing sugar
- 3 tbsp castor sugar
- 1 tbsp boiled water
- ¾ tbsp gelatine
- Mint leaves
- 60 g dark chocolate
Instructions
- Pour water in gelatine, leave to settle.
- In a small saucepan, add cream and sugar. Stir on low heat.
- Add dark chocolate to cream and sugar. Stir on low heat till melted and smooth — do not boil.
- Stir gelatine into mixture.
- Lightly grease silicone heart moulds and pour mixture into moulds.
- Chill, covered, for 3 hours or overnight, until set.
- Serve with strawberries, blueberries, a dusting of icing sugar, and mint leaves.