Chocolate Panna Cotta


I have never had panna cotta before, but when I saw Tami from Kneader’s Bakery make it a while back on Good Things Utah, I decided to give it a try. Panna cotta is an Italian dessert that means “cooked cream” and is usually made with cream, milk, sugar, and gelatin. It is actually pretty easy to make. I must say that this recipe is very rich. You don’t need a large serving. I was only able to eat half of the the size I made for the picture. I think about 1/2 cup is the perfect size. It’s so rich you really can’t eat much more than that at a time. This was good, but I must admit, I’d prefer a chocolate mousse over a chocolate panna cotta. I prefer the creamy mousse texture to the gelatin-like panna cotta consistency.

Chocolate Panna Cotta

1 Tbs unflavored gelatin
3 Tbs milk
2 cups cream
½ cup granulated sugar
¼ cup grated dark chocolate

Sprinkle gelatin in milk and allow to soften for 10 minutes.
In a small saucepan heat cream and sugar until sugar is dissolved
Add chocolate and stir until it is dissolved.
Remove from stove add softened gelatin and stir until incorporated.
Pour mixture into serving cups and place in fridge for at least 4 hours.

GARNISH
Sweetened Whipped Cream
Chocolate covered almond (I used a slice of strawberry)
Mikado Stick (I think these are only available through food service so I used a Pepperidge Farm Petite Pirouette)

After Panna Cotta has set up, top with sweetened whipped cream.
Place almond on top and put in mikado stick at 1 o’clock.

Related Posts with Thumbnails


11 comments on “Chocolate Panna Cotta

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Human Verification: In order to verify that you are a human and not a spam bot, please enter the answer into the following box below based on the instructions contained in the graphic.