Creamy Christmas Panna Cotta – CHOCOLATE & VANILLA

This easy, creamy dessert is less dense than a traditional pudding but still packed with Christmas spices.

RECIPE:

Ingredients
Makes 7-8 Cups
Nutella Layer:
1/3 Cup Milk
2 1/4 Tsp Powered Gelatin
2 Cups Elmlea Double Cream (Heavy Cream)
1/3 Cup Sugar
1/2 Cup Nutella

Dark Chocolate Layer:
2 Cups Elmlea Double Cream (Heavy Cream)
100g/3.5oz Dark Chocolate, chopped
2 Tbls Honey
1/3 Cup Cocoa Powder, sifted

Vanilla Layer:
1/3 Cup Milk
2 1/4 Tsp Powdered Gelatin
2 1/2 Cups Elmlea Double Cream (Heavy Cream)
1/3 Cup Sugar
1 Tsp Vanilla Essence

INSTRUCTION :

Chocolate Layer –
Place 7 dessert glasses at a slant angle in a cup cake muffin tin.
In a bowl, pour the 1/3 cup cold milk. Sprinkle gelatin over milk. Aafter a few minutes stir to combine.
Heat the cream, nutella and sugar in a saucepan but do not boil. Once the sugar is dissolved, remove from heat.
Pour the gelatin into the hot nutella cream mixture. Stir to dissolve the gelatin.
Pour evenly into inverted glasses and refrigerate until set, approximately 2 hours.