My Famous Double Choc Panacotta

This Panacotta is not as hard as you might think.

I have had rave reviews with it too. It's a party favourite

The texture is velvety smooth and creamy to the taste

You can't go wrong giving this a go

Prep Time: 15 minutes

Cook Time: 7-8 hours (setting)

Servings: 10-12

Ingredients - White chocolate mixture

¼ cup (60ml) milk

1/3 cup caster sugar

400ml thickened cream

160g white chocolate chips

3 tbs boiling water

2½ tsp gelatine powder

Ingredients - Dark chocolate mixture

¼ cup (60ml) milk

1/3 cup caster sugar

400ml thickened cream

80g milk chocolate chips

80g dark chocolate chips

3 tbs boiling water

2 tsp gelatine powder

Fresh berries to serve

Method

1. Place milk, sugar and cream a saucepan, and stir to dissolve the sugar. Simmer for 4 minutes. 

2. Cream will be very hot, add the white chocolate chips and stir with a whisk until the chocolate chips have melted and the mixture is smooth and creamy.

3. Pour the boiling water into a cup or small bowl, sprinkle over the gelatine and stir together and break up any lumps then leave to dissolve for a minute. Then add the gelatine to the chocolate mixture.

4. Use the whisk to incorporate the gelatine, combining well. Allow the mixture to cool slightly before pouring into the Jel ring or mould.
5. Refrigerate for 2 hours or until just at setting stage.

6. Follow steps 1, 2 and 3 for the dark chocolate mixture, and then pour into the Jel Ring, (on top of the white chocolate mixture). Refrigerate for a further 2 to 3 hours, or overnight until set.
7. Unmould the panacotta onto a serving platter and serve with fresh berries.

Problem solving...

Why didn't my Panacotta set?

Well, there could be many reasons. Over heated the cream/milk, burnt the gelatine, not enough gelatine, chocolate may be a different brand, too much cream or milk? You really won't know unless you try again.

I don't want to have to cut it up and serve it, can I do individual portions?

Absolutely!! and think how pretty it would be with a fresh berry or few on top with a little dollop of cream!

What sizes are the portions?

Well I don't like to measure for others because I would eat the whole thing without help!

But think about how rich it will be with the cream and chocolate, if in doubt let people serve themselves.

Berry's are expensive/out of season, can I use something else?

Absolutely! There are no rules with food. Choc banana works, Choc mango, Choc peach, Choc Plum. Think about what you love to eat with Chocolate and go crazy!

Would this work if I left out the chocolate?

Good questions I can't answer. 1. because I love chocolate and wouldn't try, and 2. give the ratio's of the ingredients, I would say its probably better to find a different recipe without chocolate.

Do you have a other recipes for Panacotta?

Yes I do, and I will share, but be aware I have not tried them all. I will however update the recipes if and when I do try them to include my own photo's and tips.

My Pasta e Fagioli in the slow cooker

Hi everyone! It's been a long time!
I've decided to get back on the blogger wagon and share more of my amazing home and cooking.

Growing up this was one of my favourite meals my mother made

It wasn't to all visitors taste, but it was warm and hearty and went quite a long way!

When I moved out of home at 18, I had no idea what I was doing in the kitchen.

And Mum and Dad were far away, I had to google a recipe!

After many years of playing with it, I have a recipe I am happy with 

Cooking this every winter, sometimes more than once brings such good memories back to me

But now I use my slow cooker to so it cooks low and slow.

Don't have one? Don't fret! you can still do it on the stove in a big boiler/pot.

My Pasta e Fagioli
(Pasta and Bean soup)

Ingredients

1/4 cup olive oil

1 onion, diced finely

1 medium carrots, diced finely

2-3 stalks celery, diced finely

2 fresh tomatoes, chopped

Garlic cloves (quantity is up to you, I like a lot)

1-2 dried chilli's (optional)

1 pork hock (or bacon bones)

1 packed dried borlotti beans/whole green lentils or beans of your choosing (soaked overnight)

3-4L chicken stock (home made or bought)

Salt and Pepper

250g small pasta of your choice (these photo's show alphagetti)

What to do

First be sure everything is chopped as desired, if you like texture, then cut them chunky.

Want them to break down? then chop them finely

Start by frying off the onions, carrots, celery, tomatoes and chilli

When they are starting to soften add your pork hock

Add the soaked beans/lentils and give it a stir

Add Stock and bring to the boil, then transfer to slow cooker

(you don't have to wait for boiling if you can't be bothered, I often rush ahead)

If using a slow cooker, put the dial to low and leave it all day

6-8 hours.

But be sure not to leave it too long

(I did once, turned to much, great for puree and still tasted wonderful but whoops!)

When beans/lentils are soft and meat is falling of the pork hock/bone

Add seasoning to taste

It's ready for the pasta

Add pasta and let it cook until the pasta is to your taste

(not the TV chef's taste)

Sprinkle with the cheese of your choice before serving and enjoy!

This freeze's well for a meal on the go

There is no better surprise when you are looking for a quick and healthy meal in the freezer, when you find you have a container that has been hiding down the back!