_MG_2990
Pancetta salad
Double chocolate hot cross buns-7980
DOUBLE CHOCOLATE HOT CROSS BUNS
Mushrooms copy
Fried wild mushrooms
Muesli copy
Muesli with caramelised apples and Greek yoghurt
Toasties copy
Braai broodjies
Sag Paneers
HOMEMADE PANEER
Choclate Cake
FLOURLESS CHOCOLATE & ALMOND CAKE
Ginger Broth & Fried Tofu
GINGER NOODLE BROTH WITH CRISPY ORIENTAL TOFU
Asian Mushrooms
PAK CHOI & KING OYSTER MUSHROOMS
Veg Tempura
VEGETABLE TEMPURA
Quinoa and zucchini 01
QUINOA & ZUCCHINI 'ROSTI'
Bread dough – foccacia
Black olive and rosemary focaccia bread
Sausage, onion and potato bake
Sausage & potato bake
Baked beans
Baked beans
Quince and almond puddings 02
Quince & almond pudding
Muesli bars 01
Dark chocolate & hazelnut muesli bars
Baked quinces
Baked quinces
Bread
Farmstyle bread
Citrus pudding
Citrus pudding
_MG_3013
FILLET BÉARNAISE
DARK CHOCOLATE PANNA COTTA WITH HAZELNUT PRALINE

DARK CHOCOLATE PANNA COTTA WITH HAZELNUT PRALINE

Servings: 4

Ingredients

200g NOMU Decadent Hot Chocolate Chunks
2 leaves of gelatine
3/4 cup (180ml) milk
1 cup (250ml) cream
100g caster sugar
2 pumps NOMU Vanilla Paste

HAZELNUT PRALINE:
1 cup caster sugar
100g hazelnuts, shelled

Directions

Melt the Decadent Hot Chocolate Chunks in a heatproof bowl over a pot of simmering water. Alternatively, melt it in the microwave in short bursts. Once the chocolate has completely melted, remove from the heat and set aside.

Soak the gelatine leaves in cold water for 10 minutes. Place the milk, cream, sugar and Vanilla Paste in a saucepan and bring to a gentle simmer – do not boil. Remove the mixture from the heat, strain onto the melted chocolate and stir well to combine. Squeeze the gelatine leaves to remove the excess water and add to the mixture, stirring to dissolve the gelatine. Pour the panna cotta mixture into moulds and allow to cool completely before refrigerating for at least 3 hours.

Line a tray with greased foil and set aside. To make the hazelnut praline, place the sugar in a clean saucepan over low heat and leave to caramelize, swirling occasionally, until golden brown in colour – keep a close eye on it to ensure the sugar doesn’t burn. Take the caramel off the heat, quickly stir in the hazelnuts and spread onto the prepared tray to set. Once hardened, place the praline in a food processor and blitz until fine, or roughly bash the praline into small chunks.

To serve, dip the base of the panna cotta mould into hot water for a brief moment, then turn out onto dessert plates. Serve with hazelnut praline sprinkled over the top.

 

Tip: For a sweeter panna cotta, increase the sugar by 25g.

Ingredients

200g NOMU Decadent Hot Chocolate Chunks
2 leaves of gelatine
3/4 cup (180ml) milk
1 cup (250ml) cream
100g caster sugar
2 pumps NOMU Vanilla Paste

HAZELNUT PRALINE:
1 cup caster sugar
100g hazelnuts, shelled

Directions

Melt the Decadent Hot Chocolate Chunks in a heatproof bowl over a pot of simmering water. Alternatively, melt it in the microwave in short bursts. Once the chocolate has completely melted, remove from the heat and set aside.

Soak the gelatine leaves in cold water for 10 minutes. Place the milk, cream, sugar and Vanilla Paste in a saucepan and bring to a gentle simmer – do not boil. Remove the mixture from the heat, strain onto the melted chocolate and stir well to combine. Squeeze the gelatine leaves to remove the excess water and add to the mixture, stirring to dissolve the gelatine. Pour the panna cotta mixture into moulds and allow to cool completely before refrigerating for at least 3 hours.

Line a tray with greased foil and set aside. To make the hazelnut praline, place the sugar in a clean saucepan over low heat and leave to caramelize, swirling occasionally, until golden brown in colour – keep a close eye on it to ensure the sugar doesn’t burn. Take the caramel off the heat, quickly stir in the hazelnuts and spread onto the prepared tray to set. Once hardened, place the praline in a food processor and blitz until fine, or roughly bash the praline into small chunks.

To serve, dip the base of the panna cotta mould into hot water for a brief moment, then turn out onto dessert plates. Serve with hazelnut praline sprinkled over the top.

 

Tip: For a sweeter panna cotta, increase the sugar by 25g.

Shop the products

You may also like

/5
/5

Tried it? Tell us about it

Browse by category

Newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

There are no reviews yet. Be the first one to write one.

Menu

Join our weekly newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

Index

Top Tips