No-bake · 20 min + chill
Arequipe Panna Cotta
Silky cream set with just enough gelatin and topped with a thin layer of arequipe.
Ingredients
- 200 g dark chocolate
- 120 ml heavy cream
- 120 g arequipe
- 1/4 tsp salt
- Cocoa, coconut or nuts for coating
Method
- Chop chocolate and place in a bowl.
- Heat cream until just steaming, pour over chocolate and rest 2 minutes. Stir smooth.
- Mix in arequipe and salt. Chill 2 hours until firm.
- Roll into balls and coat with cocoa, coconut or nuts. Keep chilled.
Arequipe noteWork quickly with cool hands so the ganache does not soften too much.