Chocolate Panna Cotta with Praline and Raspberry Coulis

Paul Bloxham's rich chocolaty cream puddings are made doubly decadent with a prettily presented scoop of chocolate ice cream
By Paul Bloxham
Chocolate Panna Cotta with Praline and Raspberry Coulis
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 45 minutes plus chilling time
  • Effort: medium


  • 4 leaves gelatine
  • 250 ml double cream
  • 250 ml skimmed milk
  • 150 g caster sugar
  • 250 g dark chocolate, 70% cocoa solids roughly chopped
  • 400-500 ml chocolate ice cream
  • 100 g chopped hazelnut praline (optional)
  • 100 ml raspberry coulis
  • lime juice

For the tuiles

  • 175 g butter, softened
  • 175 g icing sugar
  • 3 eggs, beaten
  • 20 g flour
  • 175 g ground almonds

Tips and Suggestions

the tuile batter will make more than you need for this dish. Keep the remainder in an airtight box and serve during the next week with ice creams, fools and other desserts based on fruit, cream and chocolate.


1. Soak the gelatine leaves in a bowl of iced water until soft.

2. Meanwhile, in a small saucepan, slowly heat the cream, milk and sugar together until the mixture reaches scalding point (do not let it boil). Remove from the heat and add the chopped chocolate, stirring until a smooth, creamy consistency is achieved.

3. Squeeze the water from the gelatine sheets and add them to the warm chocolate cream, folding the mixture until the gelatine has dissolved. Set aside to cool to room temperature.

4. Ladle the cooled chocolate cream into dariole moulds and refrigerate until set, approximately two hours, or longer if necessary.

5. For the tuiles: Cream the butter and sugar together until light and fluffy. Add the beaten eggs, then beat in the flour and almonds. When well blended, place the batter in the fridge to chill.

6. Preheat the oven to 180C/gas 4 and line two baking sheets with non-stick baking parchment. Spread the tuile batter thinly in your chosen templates on the parchment paper. Alternatively, place spoonfuls of the batter on the baking parchment and spread them into the desired shape, such as a thin circle, keeping them well spaced.

7. Bake for 10 minutes or until golden brown, then remove from the oven and drape the tuiles over rolling pins or other curved surfaces and leave to cool until crisp.

8. To serve, turn the pana cottas out onto dessert plates. Pop a tuille on top of each one. Place a scoop of ice cream in each tuile and garnish with crushed praline (if using. Sour the raspberry coulis with a little lime juice to taste and drizzle it over the plates before serving.

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