Fonterra Food Services
Chocolate and Star Aniseed Panacotta
6 sheets gelatine
1 litre Anchor Cooking Cream
100g caster sugar
1 tspn vanilla essence
10g star anise
400g dark chocolate
125g sugar
100ml balsamic vinegar
300ml port
300g cherries, pitted
Anchor Culinary Cream
Soak gelatine in water
Bring to simmer Anchor Cooking Cream, caster sugar, vanilla essence and star anise. Add chocolate and remove from heat. Stir until completely dissolved.
Remove excess water form gelatine sheets and add to mixture then pass through fine sieve.
Lightly spray dariole moulds and fill with mixture. Refrigerate until set.
Heat sugar, balsamic vinegar and port until dissolved and simmering. Add cherries, remove from heat and rest until warm.
Remove panacotta from moulds and serve with warm cherries and sauce.
Tip :
Serve with shortbread sticks.

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