- 15 min + chilling
- 1/3 cup (65g) sugar
- Queen Black Food Colour Gel
- 2 x sachets (24g) Dr. Oetker Gelatine
- 3 tbsp boiling water
- 4 cups (1000ml) thickened or pure cream
- ½ cup (110g) caster sugar
- 2 tsp Queen Vanilla Bean Paste
- Queen Glucose Syrup
- Dr. Oetker Ready to Roll Black
- 2 cups (500ml) thickened cream
- 3 tbsp icing sugar
- 1 tsp Queen Organic Vanilla Bean Paste
Method - Black Sugar
Combine sugar with a few drops of black food colour, mixing until crystals are coloured black. Set aside to dry.
Method - Panna Cotta
In a small bowl sprinkle gelatine over boiling water, set aside to bloom.
Combine remaining ingredients in a saucepan, and heat while stirring, until the mixture just starts to simmer. Remove from heat, add bloomed gelatin and mix until fully dissolved.
Divide the mixture between jars. Allow to come to room temperature and chill for 3 hours.
Method - Assembly
Place glucose in a small bowl and add a small splash of water to thin slightly. Brush onto rim of glass, before dipping into black sugar (only dip once panna cotta has had the full chilling time). Set aside.
Method - Whipped Cream
Whip cream, icing sugar and Vanilla Bean Paste to firm peaks before spooning into a piping bag fitted with a large round piping nozzle. Pipe cream onto panna cottas. Knead Black Ready to Roll Icing to create eyes and mouth and place onto whipped cream when ready to serve.
Honey can be used in place of Glucose. We used glucose as it has a neutral flavour.
We used jars with a volume of (2/3 cup) 160ml