Ingredients

Method

For the panna cotta
• gelatine leaves 2
• milk ½ cup
• cream 1 cup
• sugar 2 T
• milk chocolate 100 g, finely chopped
• good-quality cocoa 2 T
• sunflower oil or cooking spray, for greasing
For the poached prunes:
• vino cotto 1 cup
• Woolworths Ripe & Ready prunes 12
• seedless black grapes 1 bunch

Method

Ingredients

To make the panna cotta:

Soak the gelatine leaves in the milk for 5 minutes to soften.

Heat the cream and sugar in a saucepan over a medium heat, whisking to dissolve the sugar. Bring the cream to a simmer, then remove from the heat.

Pour the gelatine-and-milk mixture into the warm cream and whisk. Add the chocolate and cocoa and continue whisking until smooth. Divide the mixture equally between 4 greased dariole moulds and chill for 2 hours or until set.

To make the poached prunes, heat the vino cotto in a pan over a medium heat. Add the prunes and grapes and cook for 5–10 minutes, or until soft.

To remove the panna cotta from the moulds, dip into a bowl of hot water for 5 seconds. Gently loosen the edges using a knife and turn out onto serving plates.

Serve with the poached prunes and an espresso.

Cook’s note: Vino cotto is a grape must available at speciality food stores and delis. If you prefer, cook the fruit in maple syrup and add a squeeze of lemon juice.

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