Chocolate Panna Cotta with Rhubarb Jelly
It is fine to use just the one 300ml carton of cream for this recipe. To make chocolate shapes: melt 50g (1½ ounces) dark chocolate; place into a resealable pla
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 1/2 vanilla bean
- 150 grams (4½ ounces) dark eating (semi-sweet) chocolate
- 1 1/4 cup (310ml) pouring cream (see notes)
- 1 cup (250ml) milk
- 1/4 cup (55g) caster (superfine) sugar
- 2 teaspoons powdered gelatine
- Rhubarb jelly
- 250 grams (8 ounces) trimmed
- 1/2 cup (110g) caster (superfine) sugar
- 1 1/4 cup (310ml) water
- 1/4 cup (60ml) boiling water
- pink food colouring
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