Ravneet Gill’s recipe for malt panna cotta, chocolate tuile and cream – The Guardian

Ravneet Gill’s recipe for malt panna cotta, chocolate tuile and cream

The famous creamy Italian dessert topped with crunchy shards of chocolate biscuit

C ream on cream is never a bad thing, and today’s recipe is a shining example of why. This malt panna cotta is not only a thing of beauty, but the perfect thing for friends who claim not to like chocolate desserts. It’s rich without being sickly sweet, with a tuile biscuit that helps to pull the whole dessert together.

Malt panna cotta, chocolate tuile and cream

You can set these in dariole moulds before tipping them out on to a plate and pouring cold cream on top. Alternatively, set them in glasses and top with a splash of cream.

Prep 5 min
Cook 15 min
Set 4 hr+
Makes 3 x 175ml dariole moulds

2½ gelatine leaves
300ml double cream
100ml whole milk
50g malt extract
30g caster sugar
pinch associated with salt

For the tuile
30g unsalted butter , softened
30g icing sugar
1 egg white
15g cocoa powder

25g plain flour
A pinch of salt
10g c
acao nibs
100ml double cream
, to serve

Fill a bowl with ice-cold water, add the gelatine and leave to soften for five to 10 minutes. When they are completely soft, squeeze out the excess water and set aside the soaked leaves.

In a saucepan, warm the cream, milk, malt extract, sugar and salt until steaming, then take off the heat plus whisk in the softened gelatines until it dissolves. Leave to cool briefly, then decant into glasses or dariole moulds.

For the tuile, heat the oven to 180C (160C fan)/350F/gas 4. In a bowl, gently beat the butter until completely smooth, add the icing sugar and mix well. Beat in the egg white, then mix in the cocoa powder, flour and salt until combined. Cut a sheet of baking paper to fit a flat baking tray (or use a silicone mat) and spread the tuile mixture evenly on top (use a cranked palette knife, if you have one). Sprinkle the cacao nibs all over, then bake for seven to 12 minutes, until the tuile is dry to the touch and lifts easily off the paper. It should snap and be inflexible. (If you are using parchment paper and it’s going in a fan oven, the edges might flap).

Leave the particular tuile to cool completely, then break into shards. Unmould the panna cottas on to dessert plates – briefly dip the base of each mould in hot water, then flip it over and give it a firm shake so it releases. Drizzle with cold cream plus serve topped with some tuile shards.