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Earl Grey Panna Cotta with Chocolate Sponge and Cholcolate Soil

Serves 6
  • Steps
  • Ingredients


  • For the Earl Grey Panna Cotta, prepare an ice bath in a medium bowl.
  • Place the cream, milk, tea and icing sugar into a small saucepan and heat to 80C. Remove from the heat and set aside to infuse for 5 minutes.
  • Drain the gelatine and squeeze to remove excess water. Add the gelatine to the hot cream mixture and whisk until gelatine has dissolved. Strain through a fine muslin lined sieve into a medium bowl.
  • Place over the ice bath, whisking regularly, to cool, without allowing to set. Pour into six 5.5cm high x 120ml capacity dariole moulds. Place onto a tray and into the freezer for 15 minutes. Transfer to the fridge until set.
  • For the Chocolate Sponge, place the ingredients into a blender and process until smooth and thoroughly combined.
  • Pour the mixture into a 500ml cream whipper canister. Charge with 3 bulbs, shaking the canister thoroughly after each charge.
  • Dispense mixture into a paper cups until ¾ full. Microwave for 50 seconds. Remove from the microwave and set aside to cool. Repeat with remaining mixture. Once cool, break into pieces.
  • For the Chocolate Soil, place the sugar and 2 tablespoons of water into a small saucepan. Place over low heat and cook until an amber coloured caramel forms.
  • Remove from the heat and add the chocolate, whisking vigorously, until a crumb forms. Set aside to cool.
  • For the Orange Cream, bring water to a simmer in a medium saucepan. Place the ingredients into a medium bowl and place over the simmering water without letting the base of the bowl touch the water.
  • Whisk the ingredients with an electric whisk until thickened, pale and fluffy.
  • Remove from the heat and place the bowl over the ice bath to cool.
  • Once cool, transfer the mixture to the canister of a cream whipper. Charge with 2 bulbs shaking well after each charge. Set aside in the fridge.
  • To serve, unmould an Earl Grey Panna Cotta onto each serving plate. Spoon some Chocolate Soil around each panna cotta. Add 3 pieces Chocolate Sponge to each plate. Dispense some Orange Cream between the sponges and garnish the plates with edible flowers.

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