For panna cotta: In a saucepan,combine cream and sugar . Cook the cream until sugar dissolves over medium heat.
Sprinkle gelatin over milk. When the cream comes to the boil, add the milk and gelatin mixture.
Add vanilla and chopped chocolate and whisk till the chocolate melts into the mixture.
Remove from heat and pour the panna cotta mixture into 4 ramekins or moulds of your choice through a fine sieve.
Refrigerate for 4 hours or overnight.
For honeycomb dust: combine butter, sugar and golden syrup in a pan. Simmer over low heat until the butter melts and sugar dissolves.
When the sugar starts to bubble up and add the baking soda. The mixture should really foams up after adding baking soda and turn into a rich golden colour.
Pour mixture into a greased tin and allow it to cool. It will harden, break the honey comb into pieces, and pulse it down to a fine dust in a processor.
For plums: Halve the plums. Add butter to a griddled pan and add plums on the melted butter over low heat. Chargrill the plums until they are lightly soft.
To serve, un-mould the panna cotta over a plate, place 2 halves of plums and sprinkle with honeycomb dust.
Reviews (2)  
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Jun-22-2016
Maisha Kukreja   Jun-22-2016
this looks delicious :D
Nov-25-2015
Shipra Saxena   Nov-25-2015
Beautiful recipe :D can we refrigerate it for a shorter time than 4 hours?
Chocolate Panna Cotta, Chargrilled Plums & Honeycomb Dust
Vijetha Rangabashyam
INGREDIENTS
For panna cotta: In a saucepan,combine cream and sugar . Cook the cream until sugar dissolves over medium heat.
Sprinkle gelatin over milk. When the cream comes to the boil, add the milk and gelatin mixture.
Add vanilla and chopped chocolate and whisk till the chocolate melts into the mixture.
Remove from heat and pour the panna cotta mixture into 4 ramekins or moulds of your choice through a fine sieve.
Refrigerate for 4 hours or overnight.
For honeycomb dust: combine butter, sugar and golden syrup in a pan. Simmer over low heat until the butter melts and sugar dissolves.
When the sugar starts to bubble up and add the baking soda. The mixture should really foams up after adding baking soda and turn into a rich golden colour.
Pour mixture into a greased tin and allow it to cool. It will harden, break the honey comb into pieces, and pulse it down to a fine dust in a processor.
For plums: Halve the plums. Add butter to a griddled pan and add plums on the melted butter over low heat. Chargrill the plums until they are lightly soft.
To serve, un-mould the panna cotta over a plate, place 2 halves of plums and sprinkle with honeycomb dust.
INGREDIENTS
SERVING: 4
300 ml cream
100 ml whole milk
80 g caster sugar
100 g chocolate chopped
2 tsp powdered gelatin
½ vanilla bean split and scrapped
30 g butter unsalted
60 g sugar
30 g golden syrup
½ tsp baking soda
4 plums (sweet)
1 tbsp butter
Chocolate Panna Cotta, Chargrilled Plums & Honeycomb Dust - Reviews
Recent Reviews
4.5
2 Reviews
Jun-22-2016
this looks delicious :D
Nov-25-2015
Beautiful recipe :D can we refrigerate it for a shorter time than 4 hours?
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