If you guys don't follow us on the gram, you probably will not be aware of what we had for our 3-course meal at home. We started things off with smoked salmon blinis, chickens in blankets, a full on roasted guinea fowl with all the trimmings, and a chocolate orange panna cotta as nothing says Christmas like this flavour combo. I also decided to make a dairy-free panna cotta as it is a little less naughty and it made us feel less guilty about dessert after such an indulgent day.
This panna cotta is so luscious, creamy and easy to make, I guarantee it will become one of your easy go-to desserts in 2021 😍 As usual, don't forget to tag us if you make this! #SezPK
Serves: up to 4 people
Difficulty: Level 1
Wow factor: ⭐️⭐️⭐️⭐️⭐
225ml your choice of nut-based milk (I used light soy)
250ml dairy-free cream / plant-based double cream (I used plant-based double cream by Elmlea)
40gr caster sugar
Zest of 1 orange
1tsp vanilla extract
4tsp cocoa powder
50gr good quality dark chocolate, chopped (I used dark choc that was 80% cocoa solids, you want to aim for more than 70%)
3 gelatine leaves
Terry's chocolate orange segments
Orange zest if desired
Soak gelatine leaves in cold water for about 5 minutes or until soft.
In a medium-sized heavy-based pan, add your nut-based milk, dairy-free cream, sugar, zest, vanilla extract and cocoa powder. On medium to high heat, bring this to a gentle simmer. Do not let this reach an aggressive boil.
Once this has started simmering, add your chopped dark chocolate. Continue to stir until the chocolate has dissolved. Taste the mixture. If you want it to be more chocolate-y, add more chopped chocolate. If you want the orange taste to be stronger, add more zest.
Now squeeze the water out of the gelatine leaves and toss them into the pan. Whisk until the leaves have fully dissolved.
Turn off the heat and pass the liquid through a sieve and get rid of any leftover bits on the sieve.
Get your ramekins / glasses ready and when the mixture is not too hot anymore, evenly distribute your panna cotta mixture.
Cover and chill in the fridge for 6 hours or ideally overnight.
When you are ready to serve, just take them out of the fridge and lay a chocolate orange segment on top and sprinkle a bit of orange zest if desired. Enjoy!
Hot tip: I love using glasses instead of moulds as you don't have to worry about taking them out of their mould when you are ready to serve. Especially when you are entertaining guests, the last thing you want to do is panic over panna cottas tbh. They also look super pretty but you of course you will not able to see the panna cotta wobble. If you want to use a mould, just remember to dip the bottom in hot water for a few seconds to turn them out. Good luck!