Dark chocolate & Horchata panna cotta with almond brittle.

This is a real 'impress your guests' dessert; rich and creamy with flavours of dark chocolate and Horchata.

What's Horchata? if you've never heard of it or haven't tasted it you need to! A dense sweet milk made from tiger nuts (not really nuts they're tubers) it has a unique and delicious taste described differently by everyone who tastes it.... strange huh?

I taste pistachio or almond others taste cinnamon, whatever flavour you perceive its always a good one.

This is a two layered dessert so a little patience is required with setting, but the prep couldn't be simpler.


The crisp buttery almond brittle is a cinch to make, and tastes INCREDIBLE!





Here's how............


This makes 6 small ramekins.


Ingredients for chocolate layer

160ml milk

160ml double cream

2 platinum grade gelatine leaves

125g dark 75% cocoa solids chocolate available at The Gourmet Market

30g sugar


Ingredients for horchata layer

200ml horchata Available at the Gourmet Market

100 ml cream

25g sugar

2 platinum grade gelatine leaves


Almond brittle ingredients

150g caster sugar

10g butter

4 tbsp water

75g roughly chopped blanched almonds





Method for almond brittle

place sugar water and butter in a saucepan, swirl then turn on a medium heat.

continue to boil until the colour changes to a caramel colour. add almonds continue to cook until the colour reaches a rich nut brown colour.

now pour onto a large silicone mat and spread thinly and allow to cool completely.

break into shards and store in an airtight container.

*BEWARE this is like molten lava!




Method for 1st chocolate panna cotta layer

soak the gelatine sheets in ice cold water until softened and floppy.

Heat milk, cream and sugar together until simmering, add chocolate and whisk until smooth and glossy,

squeeze out water from gelatine then add to mixture, stir well until dissolved and well incorporated.

Pour mixture equally between 6 lightly oiled ramekins and place in the fridge to set overnight.


Now for the horchata layer.

soak the gelatine sheets in ice cold water until softened and floppy.

Heat Horchata, cream and sugar together until simmering.

squeeze out water from gelatine then add to mixture, stir well until dissolved and well incorporated.

Pour mixture carefully and equally over a spoon over the set and chilled chocolate layer and return to the fridge to set overnight.


To unfold gently dip the base of the ramekin into hot water for a few seconds and turn out. you can also run a sharp knife around the rim to release.


decorate the top with shards of your delicious almond brittle.


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