Whipped Chocolate Panna Cotta with Pomegranate Seeds and Crushed Almonds

Name: Whipped Chocolate Panna Cotta with Pomegranate Seeds and Crushed Almonds
Yield: 6 servings
Ingredients: 100 g white chocolate; 1 leaf gelatine; 300 ml whipped cream; ½ vanilla pod; 1 pomegranate; 25 g Salted Toasted almonds

This is an easy recipe for a really good chocolate mousse-like dessert! Make sure the batter has cooled down before whisking.

Instructions

Step 1

Put the gelatine leaf in cold water for 5 minutes. Chop the chocolate into rough pieces and place in a saucepan. Add 100ml of cream and heat with stirring until the chocolate melts. Add in the rest of the cream.

Step 2

Cut the vanilla pod down the middle, scrape out the seeds and place both the seeds and the pod into the saucepan. Heat up until steam rises from the pan. Take the pan off the heat.

Step 3

Take the gelatine leaf and stir it into the cream until it melts. Pour the mix into a bowl and allow to cool. Cover the bowl with plastic wrap and leave to cool overnight. Leave in the vanilla pod to give it more flavour.

Step 4

Cut the pomegranate into quarters and scrape out the seeds. Chop or crush the almonds roughly.

Step 5

Whisk the panna cotta until fluffy with an electric whisk. Pour the panna cotta into glasses or bowls and add the pomegranate seeds and crushed almonds to the top. Serve immediately.

Enjoy!

Top Tip

Store the batter in the fridge overnight!

Ingredients

White chocolate	100 g
Leaf gelatine	1
Whipped cream	300 ml
Vanilla pod	½
Pomegranate	1
Salted Toasted almonds	25 g

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