Metal Mummy

I could talk about chocolate all day. I have a pretty good relationship with chocolate, and always have. For some reason, I’ve been lucky enough that despite the quantities I eat, I don’t put on the weight. God help what is going on on the inside though. My cholesterol levels must be through the roof. And I’m sure, that one day, my metabolism will say “What the Hell???” and I’ll have to start rolling places instead of walking.

I love all things chocolate – however, I’ve only recently started liking chocolate ice cream (I’m blaming Ben and Jerry) and I’m still not that fussed about chocolate milkshakes. Everything else though? I love it. All.

But, this post isn’t about my love of chocolate. It’s actually supposed to be a recipe. A dessert I made for my hubby-to-be as part of his birthday meal just gone. It was a pretty swanky menu for me – we couldn’t really afford to go out to a restaurant, so I tried to bring the swank to our home. It kind of worked, I was quite impressed with myself (bearing in mind the most I usually cook is a couple of signature dishes and Freyja’s dinners). Anyway, the dessert was a chocolate panna cotta and it was b-e-a-utiful, if I do say so myself. And, here’s the recipe. You lucky spuds.

Ingredients

-          250ml Double Cream
-          250ml Whole Milk
-          50g caster sugar
-          3tbsp cocoa powder
-          1 split vanilla pod
-          3 gelatine leaves soaked in cold water for 3 minutes and squeezed dry
-          150g caster sugar
-          125ml cold water
-          12 strawberries
-          clotted cream

Method
-          In a pan, bring the cream, milk, sugar, cocoa powder and vanilla pod to a simmer
-          Add the gelatine leaves and continue to simmer for 2 to 3 minutes, stirring continually until the gelatine has completely dissolved. Remove the vanilla pod
-          Divide the mixture equally between 2, or 4, ramekins then set aside to cool. Chill in the fridge for 2 hours, or until set
-          In a separate pan, bring the sugar and water to the boil, stirring regularly. boil for 4-5 minutes, or until the liquid has reduced by a third.
-          Add the strawberries, stir well then remove from the heat to cool.
-          Once cooled, transfer the mixture to a food processor and blend to a puree. pass through a fine sieve and reserve the liquid.
-          To serve, turn out the panna cotta, drizzle the sauce, and serve alongside a blob of clotted cream.

Uber fattening, Uber naughty and Uber delicious. What more could you want out of a dessert recipe? It even has fruit in it!!

***This post was inspired by the November theme of Chocolate over at Becca’s blog***