This recipe is a dairy free take on a Black Forest Gateau - smooth, chocolatey and great on its own or with whipped cream or vanilla ice cream. The gorgeous shape comes from being set in one of our Global Brioche Tins, available here
This recipe is taken from My Primrose Hill Kitchen - a cooking and baking blog run by Anna. She focuses on reinventing and simplifying food back to the basics and her blog features a wide range of recipes from many different cuisines that can be easily adapted to different dietary requirements.
- 3 teaspoons powdered gelatine (or agar agar)
- 500ml of milk (soya or whole)
- 50g golden caster sugar
- Pinch of salt
- One vanilla pod, split
- 170g bittersweet chocolate, blitzed or bashed until all big chunks are gone
- Cherries in kirsch
- Edible gold glitter or leaf
- Sprinkle the gelatine onto 3 tbsp water and soak for 5 mins. Scrape the seeds out of the vanilla pod into the pan and put the pod into the milk. Put the soya milk, salt, vanilla pod, and sugar into a pan.
- Heat until the liquid just comes to the boil (if using veggie gelatine, you’ll need to bring it to the boil – check instructions on the packet), then remove from the heat and stir in the gelatine and the chocolate.
- Whisk until smooth and cool for 10 mins. Strain the mixture, then pour into the mould and cover with cling film. Refrigerate over night or until set.
- To plate up, place a flat serving plate over the top of the pannacotta and invert the pannacotta onto the dish. If you have one, use a cooks blow torch to gently warm the mould so the pannacotta will release and drop onto the plate.
- Spoon the cherries over the pannacotta with a bit of their juice they came in, adding an extra splash of kirsch if the cherry juice is not kirschy enough. Place the gold leaf carefully on top of the cherries or sprinkle with the gold glitter or go mad and put both on.