All Recipes

Chocolate and Cola Panna Cotta with Cola Honeycomb

Serves 6
  • Steps
  • Ingredients

Steps

  • Pre-chill an ice cream machine. Prepare an ice bath in a medium bowl.
  • For the Chocolate Cola Panna Cotta, place the gelatine into a small bowl and cover with water. Allow to soften then drain and squeeze gently to remove excess water.
  • Place the cream, milk and sugar into a medium saucepan over medium heat and stir until sugar has dissolved and reaches just below boiling point. Remove from the heat.
  • Place the chocolate into a medium bowl. Pour the hot cream mixture over the chocolate and allow to stand for 2 minutes. Whisk vigorously until the mixture is combined.
  • Add the cola and gelatine and stir until gelatine dissolves. Pass through a sieve into a large jug and pour into six 10cm round x 2cm deep moulds. Place onto a tray and place in the freezer for 15 minutes to set. Transfer to the fridge until firm and ready to serve.
  • For the Cola Honeycomb, line a deep medium bowl with baking paper.
  • Place the sugar, cola and glucose syrup into a medium saucepan over medium high heat.
  • Cook the syrup to 150C then remove from the heat.
  • Working quickly, whisk the bicarbonate soda into the syrup and immediately pour into the prepared bowl.
  • Allow to cool and set at room temperature. Trim the outside edges and cut into chunks. Store in an airtight container until ready to serve.
  • For the Caramelised Banana Ice Cream, place the banana slices onto a tray and sprinkle liberally with caster sugar. Using a blowtorch, caramelise each banana slice until amber in colour. Set aside 1/3 of the slices for serving.
  • Place the remaining 2/3’s of the caramelised banana slices, the cream and milk into a medium saucepan and place over medium heat. Bring the mixture to just below boiling point then remove from the heat. Using a stick blender, blend mixture until smooth. Set aside.
  • Meanwhile, place the egg yolks and sugar into the bowl of an electric mixer fitted with a whisk attachment and whisk until pale and fluffy. Slowly add the hot banana mixture, whisking continuously until combined.
  • Return mixture to the saucepan and place over medium heat, stirring continuously with a silicone spatula until thickened and the mixture reaches 84C. Remove from the heat and strain into a medium bowl. Place over the ice bath and stir occasionally until cold.
  • Transfer the mixture to the ice cream machine and churn according to manufacturer’s instructions. Place the ice cream in the freezer until required.
  • For the Raspberry Pearls, place the raspberries onto a small lined tray then into the freezer until completely frozen. Break the raspberries apart into pearls and return the freezer until required for serving.
  • To serve, remove the panna cotta from the freezer and using your fingertips, gently pull the panna cotta away from the mould and unmould onto each serving plate. Top with slices of caramelised banana and a quenelle of ice cream. Sprinkle the raspberry pearls on top of the ice cream, add some cola honeycomb and garnish with spearmint leaves.

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