Chocolate & Coffee Panna Cotta Pots

INGREDIENTS

600ml

thickened cream

2 cups

buttermilk

1/3 cup

caster sugar

3 tsp

powdered gelatine

1 1/2 tbs

Moccona Barista Reserve

Classic Creme coffee granules

2 x 100g blocks

Lindt Excellence Dark Chocolate 70%

12

fresh raspberries

1 pk

edible gold leaf

METHOD

1. Place 1 3/4 cups cream, buttermilk and sugar in a small saucepan over
medium-low heat. Cook, stirring, for 4 minutes or until almost simmering (do not boil). Remove from heat. Sprinkle over gelatine. Whisk until
gelatine has dissolved. Pour half of cream mixture into a heatproof jug. Sprinkle over coffee. Whisk until coffee has dissolved. Cover with a clean tea
towel and set aside in a warm place.

2. Meanwhile, reserve 2 squares chocolate. Roughly chop remaining chocolate and add to pan. Stir until melted and combined. Transfer to a second heatproof jug. Line 4 holes of a 1/3 cup-capacity muffin pan with paper towels. Place 4 x 350ml glasses on an angle in holes. Pour chocolate panna cotta mixture into each glass, on 1 side, so it sets diagonally. Refrigerate for 2 hours or until firm.

3. Remove glasses from pan. Pour coffee panna cotta mixture over chocolate panna cotta. Refrigerate for 2 hours or until firm.

4. Whisk remaining cream until soft peaks form. Grate reserved chocolate. Top panna cotta with whipped cream, grated chocolate, raspberries and gold leaf to serve.