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Willie's Cacao
Willie's Cacao
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Cacao Praline
Panna Cotta

Prep Time:35 minutes
Cooking Time:0
Serves:4 - 6

The pure smoothness of the Panna Cotta is brought alive with the sprinkling of caramelised cacao nibs and the crunch of the cacao nib discs. Viva cacao!

Ingredients

For the panna cotta:

500ml double cream

100ml full-fat milk

60g raw cane sugar

80g  roasted cacao nibs, finely crushed with a rolling pin

4 sheets leaf gelatine

4–6 tsp Cacao Nib Praline, finely crushed (below)

For the cacao nib praline:

50g raw cane sugar

50g roasted cacao nibs

For the cacao nib discs:

40g roasted cacao nibs

60g dark chocolate.  Suggestion, San Agustin 70% couverture dark chocolate drops, honey, nutty notes

 

Equipment

Bowl

Baking Tray

Thick bottom saucespan

4 x 150ml or 6 x 100ml dariole moulds or ramekins

Baking paper

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Method

For the cacao nib discs: Melt the chocolate in a bain marie over water Mix in the cacao nibs Spread the mixture on a sheet of baking paper and put in the fridge to set and cool Once set, cut out discs with a biscuit cutter

For the cacao nib praline: Melt the sugar in a thick bottomed pan until bubbling and golden Mix in the cacao nibs Spread the mixture out on baking paper and separate it with 2 forks When cold chop finely

For the panna cotta: Heat the cream, milk, sugar and cacao nibs in a saucepan over a medium heat, stirring until the sugar dissolves.

Bring just to boiling point, then remove from heat and leave to stand for about 15 minutes, to allow the nibs to infuse.

Meanwhile, place the gelatine in a shallow dish. Cover with cold water and leave to soak for 10 minutes.

Bring the cream mixture back to the boil, then strain through a sieve pressing the debris left in the sieve to squeeze out all the flavour (don’t worry if a little comes through).

Drain the gelatine, then squeeze out any excess water. Add to hot cream mixture, stirring well until it has completely dissolved.

Set the mixture aside to cool slightly. Divide the warm mixture between the dariole moulds or ramekins and sprinkle a little cacao nib praline over each. Leave to set in the fridge for at least 2 hours.

To serve, dip each dariole mould or ramekin of panna cotta briefly into some hot water, then turn out onto a serving plate. Sprinkle over some extra crushed cacao nib praline and serve with the cacao nib discs and a few fresh raspberries if you wish

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