Chocolate Panna Cotta

Every summer, when we have guests, I search high and low for no-bake desserts. Although I have accumulated lots of easy sweet recipes, yet the simplest and most satisfying in hot weather : Panna cotta never crossed my mind... ???
Okay better late than never. My first try at panna cotta was a success! I'll definitely be trying more variations of panna cotta for the rest of this summer and beyond :)

Chocolate Panna Cotta
serves : 4-5 pax
credit : thanks! Chocswirl 

Ingredients
2 Tbsp water
2 tsp gelatine powder
2 cups (single/pouring) cream *used 12% fat
1/3 cup (50g) icing sugar, sifted * adjusted to taste
100g dark chocolate, chopped * used regular chocolate +cocoa powder. probably the caused of slight graininess , which I don't mind.



Process :-
1) Place the cold water in a bowl, add the gelatine and let stand for 5 min or so until the gelatine absorbs the water.
2) Place the cream, sugar and chocolate in a sauce pan over medium heat and stir to melt the chocolate, allowing the cream to just come to the boil. Add the gelatine and stir for 1-2 min to dissolve it.
3) Strain the mixture and pour it into 4 x 1/2 cup capacity ramekins, that have been lightly greased with the oil.
4) Refrigerate for 4-6 hrs or overnight, until firm. Remove them from the fridge 5 min before serving, then unmould and serve.

No-bake biscuit cake

 

No-bake Biscuit cake

Ingredients

For the "cake" layer
adapted from Padhuskitchen

1x220gm packet of wheat biscuits, like the Marie biscuits. Used only 24 pcs. I used local brand "Albert"
1 cup of strong expresso / instant coffee

For the Chocolate frosting
adapted from Kwanster

100g chocolate, break into pieces
64g unsalted butter, at room temperature
50-64gm confectioners’ sugar, sifted
3 Tbsp unsweetened cocoa powder, sifted
Pinch of salt, sifted
1/2 cup plus 1 tbsp. sour cream , room temperature **12 or 20% fat
added rum for extra flavour


Preparation :-

1) Brew/ make 1 cup strong coffee, set it aside to cool.
2) Line loaf baking tin with cling film for easy removal when it is ready.
3) Once coffee is cooled, get started with the chocolate frosting :-

1. Melt the chocolate in a heat-proof bowl set over a pot of simmering water. Set aside to cool until just barely warm.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter on medium-high speed until pale.
3. Gradually mix in the sifted confectioners’ sugar, cocoa powder and salt, beat until light and fluffy.
4. Beat in the melted and cooled chocolate and then the sour cream.
5. Continue beating until the mixture is smooth and well blended.

4) Start assembling the "cake" by dipping biscuit into coffee to soften biscuit a little. Dip piece by piece to create a base layer for the cake. Once first layer is form, spread 1/3 of the frosting over it.
5) Create second biscuit layer by dipping into coffee followed by spreading the second portion of the frosting.
6) Finally create the third layer and spread on the last portion of the frosting.
7) Leave it in the fridge for at least few hours to let it set. You can make this one day ahead before serving.
8) Serve this cold or slightly below room temperature.

No-bake chocolate hearts for Valentine's Day

Recipe same as this .

No bake biscuit cake

This is going to be a great recipe for the hot summer months especially when I crave Gerbeaud cake / slice . To me this is a cheat version of the classic Hungarian confection ; one of my favourite sweets from Hungary!

No bake biscuit cake
source : Local Hungarian cooking mag

Ingredients
250gm biscuit crumbs
200gm powdered sugar
1 sachet vanilla sugar / or use vanilla extract
120gm margarine (I used butter, melted)
2 Tbsp cocoa powder
2 Tbsp rum
100gm ground walnuts
grated zest of 1 orange (I used lemon)
Milk, as needed to combine

Chocolate icing
100gm dark chocolate

Method
1)Mix together dry ingredients and then combine in the wet ingredients. Press the mass into a rectangular tin and spread to get 2cm thickness

2)Melt chocolates and cover the top of cake.

verdict
I like it! need to be brave with milk! the "cake" base was a bit loose. Perhaps next time I'll try with vanilla cream filled biscuit crumbs.