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{Day 13} Bounty panna cotta

I just found out that on top of it being Breast Cancer Awareness month, this week is chocolate week! So why not promote awareness of one, with the delicious flavour of the other?

If I had to choose my favourite candy bar it would definitely be a Bounty! I’m slightly obsessed with coconut and paired with chocolate it proves simply irresistible… I’ve even made some bounty truffles before, so hard to stop at just one!

My very close second favourite would have to be the Polish Ptasie Mleczko, an airy milk-based marshmallowy centre covered in a thin layer of dark chocolate, a yummy treat I grew up with but sadly quite often hard to come by in Sydney.

The English translation of the treat’s name – “bird’s milk”, is a little odd I know, but it relates to the deliciously light and fluffy middle. The most popular flavours of “bird’s milk” have always been vanilla and cream, but since the days of plain flavours are over, Wedel has also produced lemon, chocolate, coffee and strawberry & cream flavours. No coconut yet though, hint hint…

So, while I called my dessert a Bounty panna cotta – basically because of the coconut chocolate flavour combination and the cooking technique used, the actual texture of the filling sits somewhere between a smooth creamy panna cotta and a fluffy and light marshmallow. Covered in dark chocolate and sprinkled with a little extra coconut flakes, it looks pretty and tastes sensational! Highly addictive!

You could serve it right from the Royal Selangor jelly mould with just the melted chocolate topping or, unmould it and cover it in more dark chocolate goodness.

And whatever you do, enjoy chocolate week! Or what’s is left of it. And get yourself a mould – it’s for a good cause, and because I’ve got another delicious choc recipe coming up on Saturday! It may surprise you…

Giveaway 

Comment on any of the Royal Selangor Get Your Jelly On challenge posts on my blog to win an Olympus VG-110 camera – multiple entries allowed. Giveaway is open worldwide! Entries close October 30, midnight AEST. Winner will be announced on the blog on October 31.

Makes 2 cones

Bounty panna cotta

You may need to reheat the chocolate a couple of times as it will set quite quickly when it comes in touch with the chilled panna cotta. Use a pastry frush to pain the chocolate on, then a little spoon to fill in any gaps. I’ve used agar agar in this recipe to make it vegetarian (it is a non-flavoured seaweed extract that acts like gelatin).

For the panna cotta:

  • 1 cup coconut milk
  • 3/4 cup fresh cream
  • 1/8 cup caster sugar
  • 1/8 cup dessicated coconut
  • 4g agar-agar powder

For the chocolate shell:

  • 100g dark chocolate (I used Cadbury Old Gold)
  • 1 tbsp dessicated coconut to sprinkle

To make the panna cotta: combine all ingredients in a small saucepan and, while whisking, bring to a boil. Once the agar agar and sugar have dissolved, it should take about a minute, remove from heat and allow to cool for about 5 minutes.

Pour mixture into moulds and allow to set in the fridge for about 2 hours.

To make the chocolate shell: melt 30g of the chocolate first, in a microwave (zap for 20 seconds twice, stirring between zaps). Spoon about 1 tbsp of chocolate over the panna cotta, spread evenly and sprinkle with extra coconut. Place in the freezer for 5 minutes to set.

Remove the moulds from the freezer and unmould the panna cottas onto the serving plates.

Reheat the rest of the chocolate for another 20 second zaps and working with a pastry brush, quickly brush the warm chocolate all over the cone. It will set quite quickly because of the temperature difference, so just keep heating it up when you it becomes too hard to work with.

Storage: store the panna cottas in the fridge until ready to serve. They will keep for a couple of days once chilled.

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46 comments

Geni - Sweet and Crumby October 13, 2011 at 8:34 am

OH MY GOSH….you have outdone yourself! 🙂 There is no better pairing in the world than coconut and chocolate. This is stunning and so ridiculously luscious looking!

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Wholesome Cook October 15, 2011 at 12:00 pm

Thanks Geni! I agree on the coconut chocolate combo, great isn’t it??

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Three-Cookies October 13, 2011 at 8:36 am

Oh yeah, this dessert absolutely rocks. Coconut in just about anything is awesome

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Rufus' Food and Spirits Guide October 13, 2011 at 8:45 am

I’ve never had either of those chocolate bars, but this looks great.

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rumpydog October 13, 2011 at 8:52 am

Mmmmmmm…. that does sound good!

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frugalfeeding October 13, 2011 at 9:47 am

That looks simple incredible! Amazingly presented.

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Wholesome Cook October 15, 2011 at 12:01 pm

Thank you! 🙂 I really wanted to use the brown enamel spoon I picked up from a thrift shop last week, I thought it looked great in the shots!

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ChopinandMysaucepan October 13, 2011 at 10:17 am

This look decadently delicious Martyna for chocolate week! Never knew there was a week dedicated to an old favourite too.

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Wholesome Cook October 15, 2011 at 12:03 pm

I didn’t realise either – there are so many days and weeks and months dedicated to things, it is hard to keep up sometimes. But hopefully, we will help people remember October is breast cancer awareness month!

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Bam's Kitchen October 13, 2011 at 11:05 am

I am in a chocolate coma! Love it!

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muppy October 13, 2011 at 1:06 pm

Oh my that does look tempting although I have to confess I don’t actually like bounty’s.

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Wholesome Cook October 15, 2011 at 12:04 pm

Oh wow, really?? If you’re confessing, I will to: I don’t really like Mars bars, or licorice.

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terri October 13, 2011 at 1:57 pm

this looks SO good!!! panna cotta never fails does it:D

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overalycheemartini October 13, 2011 at 4:55 pm

We seriously got to work out a way where food can be couriered to us anywhere in the world!!! YUM!

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Wholesome Cook October 15, 2011 at 12:04 pm

LOL, yes, maybe we should then I could open a catering arm of my business!

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Sissi October 13, 2011 at 5:55 pm

I’m not a big fan of panna cotta, but its coconut version covered in dark chocolate looks like something completely different! I would love to bite through the crunchy wall!
Ptasie Mleczko was, I think, the biggest disappointment of my adult life. Either they have changed (read: destroyed to make it cheaper) the recipe (for both the filling and the “chocolate”, now felt like a soapy tasteless layer) or my taste buds and expectations have changed since I live in Switzerland 😉

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Wholesome Cook October 13, 2011 at 7:09 pm

Hmmm… I think they might have changed it! I know many of their chocolates and truffles don’t taste the same anymore!

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Timothy R October 13, 2011 at 7:15 pm

Bounty is my favorite! Great recipe thank you!

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Wholesome Cook October 15, 2011 at 12:05 pm

You are most welcome!

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Nic October 13, 2011 at 7:17 pm

Very pretty and creative ! I really like the background too!

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Sharni October 13, 2011 at 7:19 pm

Coconut pana cotta with a twist! Very creative again!

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Ninazsyafinaz October 13, 2011 at 7:46 pm

Ok Im speechless..anything about choc.I just love it!!!What for tomorrow?cant wait

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Wholesome Cook October 15, 2011 at 12:05 pm

Duck rilletes then chocolate again on Saturday! Woot woot! With a twist of course!

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Lizzy (Good Things) October 13, 2011 at 9:08 pm

Another stunning one, lovely work!!

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TC October 13, 2011 at 11:50 pm

hmm, for some reason I’ve never considered making panna cotta with agar agar.

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Wholesome Cook October 15, 2011 at 12:07 pm

To be honest this is the first time I’ve used agar agar ever! I’ve grown up with gelatine, but I recognise that it’s an animal origin product so wanted to make a couple of jellies using the powder.

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Ali October 14, 2011 at 1:36 am

yummy, just craving for it. I feel like I could eat it straight out of my screen 🙂 I love coconut and chocolate together, they simply irresistible to me too. Great photos.

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Wholesome Cook October 15, 2011 at 12:07 pm

Thanks Ali 🙂

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Sandy October 14, 2011 at 6:54 am

This would be like eating a giant candy bar with a spoon! Love it!

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Zoe Roberts October 14, 2011 at 7:41 am

yummo! I would eat this for breakfast right now if i could 🙂

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Jel October 14, 2011 at 9:13 am

aww :3 this looks super delicious. yuum 🙂

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Hotly Spiced October 14, 2011 at 11:16 am

Great presentation. Love the conical shape. Of course chocolate goes well with just about everything but particularly, coconut!

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Sherilyn @ Wholepromise October 14, 2011 at 12:29 pm

You have been cooking up a storm – I have enjoyed every post and creation but this one I just would not be able to share with anyone. it sounds and looks absolutely delicious.

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Wholesome Cook October 15, 2011 at 12:08 pm

Thanks Sherilyn, I’m glad you enjoyed them. 🙂

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Amber October 15, 2011 at 2:57 am

One of my favorite recipes so far! This looks beyond delicious, and I love the texture and look of the chocolate.

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Wholesome Cook October 15, 2011 at 12:09 pm

Oh wow! Thanks Amber. Trying to be creative and versatile and appeal to a very varied crowd. After all fish in jelly is not everyone’s cup of tea.

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Nami | Just One Cookbook October 15, 2011 at 8:26 am

Totally impressive! I’d love to have this panna cotta rather than regular style. I really can’t wait to see next post – this gets addicting. 😉

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Sarah O. October 15, 2011 at 3:30 pm

I had my first Bounty when I was studying abroad in England, now I’m a convert!

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Mary October 17, 2011 at 9:11 am

Looks so rich!

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Roxana B October 18, 2011 at 2:20 pm

That looks very delicious. I think if I made that it wouldn’t make it to the table. Looks so decadent.

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jasmine1485 October 18, 2011 at 4:40 pm

I’m eating this one with my eyes 🙂 I love Bounty too, I miss them now I’m gluten-free, I’m going to check out the truffle recipe later!

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sara (Belly Rumbles) October 18, 2011 at 11:23 pm

I love Bounties, I think this is my ultimate recipe so far. Plus the fact you use Old Gold, that is what I use when using chocolate in cooking!

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Vivian - vxdollface October 19, 2011 at 5:18 pm

ah so deliciously tempting

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Jessy (squeezetheday) October 21, 2011 at 6:23 am

Love it, this is really pretty!

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Ming October 26, 2011 at 5:21 am

Ohmy, I want one now.

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Ally October 30, 2011 at 3:10 am

Thank you so much for using agar agar; I always try and substitute it (I’ve a veg) but I never get the proportions right switching it over from gelatine (and I *definitely* would have tried this one; I love bounty bars too!).

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