Tuesday, November 20, 2007

panna cotta with chocolate sauce

Panna Cotta with Chocolate Sauce

Last week, when I cleaned my bookshelf, got a chance to re-read "the River Cafe - Easy" cookbook. I saw this recipe and, out of then sudden, I felt inspired.

I love Panna Cotta to bits but never once got a chance to cook it. Now it’s about time. Given that its my first time, the outcome was not bad at all. Although I will need a few more times to get it even right.

Find below my recipe of "Panna Cotta" inspired by "The River Cafe" Cookbook.

300 ml Double Cream
300 ml Whole Milk
100 g Icing Sugar
4 piece of Gelatine Leaves
1 pot of Vanilla

Chocolate Sauce
100 ml Single Cream/Whole Milk
300 g Dark Chocolate 70%
45 g Unsalted Butter (French Butter is recommended)


• Bring the cream & milk to a simmer
• Add Sugar and stir to dissolve into the simmering liquid
• Split the vanilla pod in half and scrape out the seeds
• Add Vanilla pod and seeds to the milk and cream
• Remove from the heat, leave to cool for 3-4 mins

• Soak the gelatine leaves in a bowl of cold water
• Squeeze the extra water from the gelatine, and then add the leaves into the hot cream/milk mixture.
• Stir till dissolved
• Strain the cream mixture through a sieve into a bowl
• Discard the vanilla pod, leave to cool for a few mins
• Pour the mixture into the moulds
• Place in the fridge and leave to set for 3 hours

• A few mins before serving, make the chocolate sauce
• Place half of the cream in a pan and bring to the boil
• Add a small amount of chocolate pieces in the boiling cream
• Stir till melted
• Add more cream and chocolate bit by bit , till the sauce reaches the desired consistency
• Whisk constantly over a low heat

• Remove the Panna Cotta from the fridge, dipping the bases of the moulds into a bowl of very hot water to loosen them
• To serve, turn each of the Panna Cottas out of the moulds onto a serving plate
• Drizzle with chocolate sauce

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