SILKY, CREAMY CHOCOLATE PANNA COTTA
Provided by Food Network
Categories dessert
Time 6h20m
Yield About 6 servings
Number Of Ingredients 8
Steps:
- Sprinkle the gelatin over the milk and allow to sit to soften the gelatin.
- Heat the half-and-half in a medium saucepan over medium-low heat until it comes to a simmer.
- Whisk in the sugar, chocolate chips and vanilla extract. Bring to a simmer and cook, stirring frequently, until the chocolate has melted. Add the milk and gelatin mixture and whisk until the gelatin has entirely dissolved. Bring the entire mixture to a simmer.
- Ladle the mixture into six 6-ounce custard cups or ramekins (or serving dishes of your choice) and refrigerate until set, about 6 hours.
- To serve, top the panna cottas with whipped cream and chocolate shavings.
- Serve and enjoy!
CHOCOLATE PANNA COTTA
This comes from IGA's list of recipes. To vary the flavour you can replace the chocolate with 2 teaspoons instant coffee or 1 teaspoon finely grated orange or lemon peel. Cook time does not include refrigeration time.
Provided by Studentchef
Categories Dessert
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Sprinkle gelatine in milk snd allow to soften for ten minutes.
- Heat cream with sugar. Add chocolate and stir until it is dissolved.
- Remove from stove add softened gelatine and stir.
- Por mixture into coffee cups and place in fridge for 2 hours to set.
CHOCOLATE PANNA COTTA
Steps:
- Combine simple syrup and trablit to taste. Place 1 to 2 tablespoons in bottom of martini glass. Place sponge cake on top of syrup. Freeze glasses. For the panna cotta: chop chocolate roughly and set aside. Soak gelatin in ice water. Heat cream, milk and sugar to scald, do not boil. Remove from heat and stir in chocolate until a smooth, creamy consistency is achieved. Fold in gelatin sheets. Cool in ice bath to room temperature. Ladle into martini glasses and refrigerate until set, approximately 2 hours. Place the glasses on service plates. Place a tuile on each plate, spoon sorbet on each tuile and garnish with mint, serve immediately.
DARK CHOCOLATE PANNA COTTA
Everything about this dessert, from the pretty presentation to its silky smooth texture, says "special." Rich chocolate is accented by the flavor of sweet, ripe berries perfectly. -Susan Asanovic, Wilton, Connecticut
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Place cranberry sauce in a food processor; cover and process until pureed. Strain and discard pulp. Stir in 3 tablespoons liqueur; set aside., In a small bowl, sprinkle gelatin over milk; let stand for 1 minute. Meanwhile, place chocolate in another small bowl. In a small saucepan, bring cream, sugar and salt just to a boil. Pour over chocolate; whisk until smooth., Stir a small amount of chocolate mixture into gelatin mixture until gelatin is completely dissolved. Stir in 1 cup cranberry puree and vanilla. Pour into eight 6-oz. custard cups. Cover and refrigerate for 8 hours or overnight. , In a small bowl, combine the remaining cranberry puree and liqueur; cover and refrigerate until serving., Unmold onto serving plates. Serve with sauce and garnish with raspberries and mint if desired.
Nutrition Facts : Calories 397 calories, Fat 22g fat (14g saturated fat), Cholesterol 63mg cholesterol, Sodium 81mg sodium, Carbohydrate 45g carbohydrate (36g sugars, Fiber 2g fiber), Protein 4g protein.
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