Choc Coffee Panncotta
  1. In a saucepan combine the gelatin and water and set aside to “Bloom” (gelatin will absorb all the water and be quite thick). Do not place on heat at this stage
  2. In a food processor or high-speed blender, add cashews and blitz on high for 1 minute to make a paste (you may need to scrape down sides halfway through).
  3. Add remaining ingredients (except gelatin) and blitz on high for 1 minute.
  4. Return to the gelatin. Place saucepan on the stove top over a low-medium heat. Stir continuously until gelatin turns to liquid and is slightly sticky. This will only take approx 2-3 minutes.
  5. Return to the panna cotta mix in the food processor/blender. Turn it on to a low speed and pour in the liquid gelatin while mixing. Was all incorporated, finally blend again on high for 30 seconds.
  6. Pour the mixture evenly between 6 jars (6 small-med jars or 4 medium-big). Place in the fridge and allow to set. This will take approx 30 minutes. You will know when it’s set, when it’s firm to touch.
  7. Once the panna cotta is set it is ready to enjoy. You can serve as is or with a little espresso shot poured over the top for an extra coffee hit!

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