Clotted cream and maple syrup panna cotta

Roberta Hall-McCarron

Roberta Hall-McCarron

4th June 2019
Roberta Hall-McCarron

Clotted cream and maple syrup panna cotta

Makes 8 panna cottas


  • Panna cotta:
  • - 1 1/8 cups milk
  • - 1 1/8 cups cream
  • - 2 1/8 cups clotted cream
  • - 130ml maple syrup (approx)
  • - 3 ½ leaves gelatine
  • Chocolate Chantilly:
  • - 350g cream
  • - 1/2 leaf of gelatin
  • - 65g milk chocolate
  • - 65g dark chocolate
  • - 2g salt
  • Chocolate cake:
  • - 75ml rapeseed oil
  • - 25g cocoa powder
  • - 62ml boiling water
  • - 75g ground almonds
  • - 1/4tsp bicarbonate of soda
  • - 1/8 tsp salt
  • - 100g caster sugar
  • - 1 1/2 eggs
  • Tuille:
  • - 150g icing sugar
  • - 150g plain flour
  • - 165g egg whites
  • - 75g melted butter


Panna cotta:
1. Bloom the gelatine in cold water.
2. Heat the milk, cream and clotted cream, add the maple syrup to taste.
3. Squeeze the water out of the gelatine, then add to the cream. Whisk, pass and pour into moulds. Allow to set for 4-5 hours.
Chocolate Chantilly:
1. Bloom the gelatin in cold water.
2. Bring the cream to a boil -pour over the chocolate, stir until it has all melted.
3. Add in the salt and gelatin, whisk and pass through a sieve into a container, fridge for 24 hours and then whisk to soft peaks.
Chocolate cake:
1. Mix the cocoa powder and boiling water together
2. Mix in the oil, eggs and sugar.
3. Add the flour, bicarbonate of soda and salt.
4. Mix until all ingredients are incorporated.
5. Pour into lined tray and bake at 170 degrees C for 25 minutes.
6. Check to see if it is cooked by spiking it with a knife. When the knife comes out clean it is ready.
1. Mix all the ingredients together and leave to rest for 24 hours.
2. Spread the tuille mix thinly and evenly on a lined baking tray.
3. Sprinkle with sesame seeds and bake at 150-160 degrees C for approximately 8 minutes checking regularly.

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