Prep time: 1 hour, plus refrigeration
Cook time: 30 minutes
Serves 6.
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Ingredients
Chopped roasted peanuts, to decorate
Panna cotta
20g powdered gelatine
1L milk
150ml thickened cream
200g smooth peanut butter
110g caster sugar
1 tsp vanilla paste
Chocolate mousse
2 egg yolks
50g golden caster sugar
50g powdered glucose
100ml milk
1/4 tsp salt
100ml thickened cream
250g dark chocolate (70% cocoa solids), melted
200ml thickened cream, extra, whipped to soft peaks
Butterscotch sauce
110g caster sugar
40g butter, chopped
110g brown sugar
75g thickened cream
1 tsp salt
Method
1. To make panna cotta, sprinkle the gelatine over 250ml of the milk in small bowl. Set aside for 5 minutes to bloom.
2. Place cream, peanut butter and remaining milk in a blender. Blend until smooth. Pour into a saucepan and place over medium heat. Add sugar and vanilla and cook, stirring until sugar is dissolved and mixture is hot. Remove from heat and add gelatine mixture. Stir until melted and combined. Strain into a jug.
3. Place six 200ml dariole moulds on a tray. Pour mixture into moulds. Cool to room temperature. Refrigerate for several hours or overnight.
4. Meanwhile to make chocolate mousse, whisk egg yolks, sugar and glucose together in a medium bowl until combined.
5. Place the milk, salt and 100ml of cream in a small saucepan over medium heat until hot, but not boiling. Add a ¼ cup of the milk mixture to the egg yolk mixture and whisk to combine. Gradually whisk in remaining milk mixture in a thin, steady stream. Return the mixture to the saucepan and stir over low heat for about 5 minutes or until it starts to thicken. Remove from heat and stir in chocolate until smooth. Transfer to a bowl. Add half the whipped cream. Fold gently to combine. Fold in remaining whipped cream. Refrigerate until required.
6. To make butterscotch sauce, place sugar in a saucepan over medium heat. Cook until melted and a dark golden caramel colour, swirling pan occasionally. Add butter, swirling to combine (mixture will splutter a little at first). Add brown sugar, cream and salt. Simmer for about 5 minutes or until smooth and combined. Strain into a jug and cool to room temperature.
7. To serve, run the tip of a sharp knife around inside of panna cottas and invert onto serving plates. Add a quenelle or scoop of chocolate mousse and drizzle with butterscotch sauce. Sprinkle with peanuts.