Topped with delicate persian fairy floss and edible flowers, this dessert is whimsical, pretty and delicious! Ebony Halangahu shows us how...
In a bowl sprinkle water over gelatine until absorbed. Place cream, sugar, vanilla bean and seeds in a saucepan.
Bring to the boil, add gelatine and stir until dissolved. Pour ½ the mixture into a clean saucepan add white chocolate to new pan stir until mixed set aside. In the other saucepan add milk chocolate to the mixture and combine. Strain both mixture separately.
Fill panna cotta cups half way with milk chocolate mixture. Place in freezer for
10 minutes. Then add white chocolate mixture to the cups.
Put in fridge for 4 hours to set.
Chocolate Sauce :
Place chocolate in a bowl. Place cream in a pan over medium heat and bring to just below boiling point. Pour over chocolate and stir until smooth. Serve warm with panna cotta.
Add some Persian fairy floss to panna cottas.
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