Rustic chocolate and cobnut panna cotta – by Diego Jacquet

11 September 2006
Rustic chocolate and cobnut panna cotta – by Diego Jacquet


(Serves 10)
21/2 leaves gelatine
175g shelled cobnuts
400ml milk
75g dark chocolate
100g caster sugar
400ml double cream

Method Soak the gelatine in a bowl of cold water until soft. Meanwhile, peel and slice the nuts very thinly, then dry toast in a pan till fragrant. Cool.

In a pan heat the milk and bring to simmer. Add the chocolate and sugar and stir continuously until melted. Remove pan from heat and stir in the cream while still hot. Thoroughly stir in the gelatine. Pour evenly into the desired moulds. When the panna cotta has started to set stir in the sliced cobnuts, keeping some back to sprinkle on top at the end. Chill the moulds overnight.

To serve, turn out the panna cottas and sprinkle each with a few slices of the nuts. Serve with a raspberry ice-cream and a blood orange syrup.

Diego Jacquet, executive chef, the Trafalgar hotel, London

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Check mark icon
Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.


Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.

trade tracker pixel tracking