Chocolate panna cotta with caramel & kahlua mango

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How to make Chocolate panna cotta with caramel & kahlua mango

  • Yield : 12
  • Prep Time : 0:20
  • Cook Time : 0:20
  • Total Time : 0:40

Ingredients

  • Vegetable oil, to grease
  • 400g 70% cocoa dark cooking chocolate, coarsely chopped
  • 2 x 600ml ctns thickened cream
  • 70g (1/3 cup) caster sugar
  • 1 teaspoon vanilla bean paste
  • 1 1/2 teaspoons ground cinnamon
  • 2 tablespoons hot water
  • 1 tablespoon gelatine powder
  • 2 mangoes, flesh thinly sliced
  • 60ml (1/4 cup) Kahlua liqueur
  • 125ml (1/2 cup) water
  • 215g (1 cup) caster sugar, extra
  • Whipped cream, to serve

Method

  • Step 1 Brush a 1.5L (6-cup) capacity non-stick loaf pan with oil. Place the chocolate, cream, sugar and vanilla in a large saucepan over low heat. Cook, stirring, for 5 minutes or until the chocolate melts and the mixture is smooth. Stir in the cinnamon. Set aside for 5 minutes to cool.
  • Step 2 Meanwhile, place the hot water in a small heatproof bowl. Sprinkle with the gelatine. Place the bowl in a small saucepan. Add enough boiling water to the pan to come halfway up the side of the bowl. Use a fork to whisk until the gelatine dissolves.
  • Step 3 Stir the gelatine mixture into the chocolate mixture. Pour into the prepared pan. Cover with plastic wrap and place in the fridge for 8 hours or overnight to set.
  • Step 4 Spread the mango over the base of a 2L (8-cup) capacity baking dish. Drizzle over the Kahlua. Stir the water and extra sugar in a small saucepan over medium heat until the sugar dissolves. Increase heat to medium-high. Bring to the boil. Cook, brushing down the side of the pan with a pastry brush dipped in water, for 8-10 minutes or until golden. Set aside until the bubbles subside. Pour over the mango. Set aside for 30 minutes to cool. Cover and place in the fridge for 6 hours or overnight, or until the toffee melts.
  • Step 5 Dip the loaf pan in hot water. Turn the panna cotta onto a serving platter. Serve with the mango mixture and cream.

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