Milk Chocolate Panna Cotta

Yields 6 servings. The new ‘Ryza’ rice milk isn’t overly sweetened, nor chalky. You can even stomach it as if it’s a glass of milk and chug cold with a chocolate chip cookie! With fresh berries, or a compote, you’ve got a light, not too sweet and healthy dessert that will satisfy those that ‘need’ a sweet post dinner.


3 1/3 cups plain Ryza
½ cup milk chocolate, chunked
1 ½ tbs F+H #6 black tea
½ vanilla bean, split and scraped
5 sheets gelatine


1. soak gelatine in cold water to soften.
2. meanwhile, heat rice milk in a saucepan. Add tea and steep 5-7 minutes. Strain and press on tea leaves to get all ‘flavour’.
3. reheat milk to steamy and pour over chocolate. Stir with a spatula to make smooth.
4. squeeze gelatine sheets to remove extra water. Drop into steaming milk mixture, stir well to smooth. If you are concerned about lumps, heat slightly and the gelatine will melt. Add the scrapings of the vanilla bean.
5. pour into ‘dariole’ cups or other mold. Set in fridge to chill. Make these the day before for best results.

to serve: run a tin knife around the edges of the mold and tip onto plate. If it’s stuck, set in a shallow pan of hot water for a few seconds and then try to tip out. Serve with fresh berries/fruits.

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