Serves: 6 people
Preparation time: 30 min
- 2 x 100g Lindt Excellence 70% cocoa dark chocolate bars, chopped
- 1 x 100g Lindt Swiss Classic milk chocolate bar, chopped
- 3 eggs
- 300ml heavy cream
- 100ml milk
- 1 tbsp sugar
Panna Cotta Centre
- 3 gelatine leaves
- 250ml milk
- 250ml double cream
- 1 vanilla pod
- 175g sugar
- 175ml water
- splash cherry liqueur
- 75ml water
- 100g condensed milk
- 8g powdered gelatine
- 175g white chocolate, finely chopped
- Put chocolate pieces and milk into a bowl. Warm in a hot water bath (water must not boil) until chocolate dissolves.
- Beat yolks until foamy. Remove bowl from water bath and stir foamy egg yolks into chocolate mixture.
- Beat egg whites together with sugar until stiff, with a creamy texture.
- Pour into chocolate mixture and mix well.
- Whip cream until thick and creamy. Fold into chocolate mixture (keeping some cream for garnish, if desired).
- Pour mousse into a mould and place the smaller panna cotta domes into the centre of the unset mousse, then place into the freezer until frozen solid.
Panna Cotta Centre
- Soak gelatine leaves in a little cold water until soft.
- Place milk, cream, sugar, vanilla pod and seeds into a pan and bring to a simmer. Remove vanilla pod and discard.
- Squeeze water out of gelatine leaves, then add to pan and remove from heat. Stir until gelatine has dissolved.
- Divide mixture among the domed moulds and leave to cool. Place into refrigerator until frozen solid.
- For the sauce: Place sugar, water, cherry liqueur into a pan and bring to the boil. Reduce heat and simmer until sugar has dissolved.
- Take pan off the heat and add half the raspberries. Using a hand blender, blend the sauce until smooth.
Pass the sauce through a sieve into a bowl and stir in the remaining fruit.
Place water, sugar and condensed milk into saucepan and bring to the boil. Remove from heat, add bloomed gelatine and stir until dissolved. Add chocolate and stir until melted.
- Set the bowl over an ice bowl and whisk gently (not vigorously as you don’t want to make bubbles), until glaze thickens and reaches 26 C. Decant glaze into a jug.
- Place frozen mousse on a wire cooling rack, set over a clean baking sheet to catch the glaze.
- Working quickly, pour glaze generously over each dome and allow to run off. Once the glaze sets and stops dripping, use a palette knife to lift off the wire rack and place on a serving dish.
- Any leftover glaze can be stored and reused by simply heating it up again.