Gianduja panna cotta

After a busy, exciting week - nothing seemed more fitting than a special meal cooked in-house. As much as I love to eat out and have others do the dishes, I get immense satisfaction out of cooking something fabulous at home.

So, as a special finale to last night's dinner, I decided to make gianduja panna cotta. This dark, heavenly set cream - rich and extravagant - was the perfect way to end a big week.

I adore panna cotta - really. It's a simple, elegant dessert that has yet to fail me - and that's despite my attempts to tuck every type of ingredient into the cream. In this case, I went for a mixture of dark chocolate and hazelnut ganache - toned down (only ever so slightly) by a tart raspberry sauce.

Gianduja panna cotta

Serves 4.

Ingredients:

• 1 cup thickened cream
• 1/2 cup whole milk
• 2/3 cup hazelnut ganache (nutella is great, or better yet - make your own)
• 75g best quality dark chocolate
• 2 scant teaspoons gelatine
• 2 tablespoons boiling water
• Chopped toasted hazelnuts and raspberry sauce, to serve

Method:

• Sprinkle the gelatin over the boiling water and stir gently. Set aside.
• Meanwhile, in a medium saucepan, combine cream, milk, ganache and chocolate. Stir over a medium heat until mixture is completely combined and is just starting to simmer.
• Working quickly, whisk in the gelatin mixture.
• Pour into four dariole moulds, cover with plastic wrap and refrigerate until set (approximately 4-6 hours).
• To unmould, dip moulds quickly into a bowl of boiling water and invert onto plates. Or, run a thin-edged knife around the edge.
• Serve with raspberry sauce and chopped toasted hazelnuts.

To make your own raspberry sauce:

• In a juicer with a coulis attachment: Juice 250g frozen raspberries while still partially frozen. Stir through 2-3 tablespoons of caster sugar, or to taste. Refrigerate until needed.
• In a saucepan: Combine 250g frozen raspberries, 75ml water and 3 tablespoons caster sugar in a small saucepan. Cook over low heat until berries are mushy and breaking down (5-7 minutes). Push mixture through a fine sieve to remove seeds. Refrigerate until needed.