Saturday, March 01, 2008

Chocolate Panna Cotta...

I recently bought 3 of Lori Longbotham's books....I really had a hard time deciding what I was going to make first!!! I finally decided to make chocolate panna cotta...

This recipe was excellent! Perfect texture, perfect amount of chocolate and sweetness, perfect richness....It is definitely NOT low-fat though (heavy cream and mascarpone cheese...need I say more!) so I probably won't be making this too often! While I was pouring the panna cotta into the molds I thought that the portions would be too small but finally the portion size is just right since they are soooo rich! I also loved the fact that the recipe is relatively easy to make and can be made ahead of time....

All in all, a great dessert recipe for entertaining!....

Chocolate Panna Cotta

Panna cotta has become a very popular dessert on our shores these last few years, and for good reason. It's a luscious, totally Italian custard, no eggs, just cream and flavorings. This is good served alone or with the slightest dusting of finely ground cocoa nibs or shaved chocolate. Panna cotta is usually vanilla—this one is for chocolate lovers.

1 1/2 cups heavy cream
1 1/4 tsp. plain gelatin
1/4 cup mascarpone cheese or additional heavy cream
2 Tbs. sugar
Pinch of salt
2 oz. bittersweet or semisweet chocolate, finely chopped

Coat four 5-oz. ramekins or 6-oz. custard cups lightly with flavorless oil. Pour 1/4 cup of the cream into a small heatproof bowl, sprinkle the gelatin over it and let stand until softened, about 10 minutes. Place the bowl in a larger bowl of hot water and stir until the gelatin has dissolved.

Meanwhile, in a saucepan over medium heat, bring the remaining 1 1/4 cups cream, the mascarpone, sugar and salt just to a boil. Remove the pan from the heat, add the chocolate and whisk until smooth.

Add the gelatin mixture to the chocolate mixture and stir until well blended. Pour through a fine strainer into a 4-cup glass measuring cup or a bowl with a pour spout. Divide the mixture evenly among the ramekins and let cool to room temperature.

Cover the panna cotta loosely and refrigerate until set and thoroughly chilled, at least 3 hours or up to 1 day.

To serve, dip the ramekins one at a time into a bowl of hot water for about 5 seconds, then run a table knife around the edges of the custard and invert onto a chilled serving plate. Serves 4.

Adapted from Luscious Chocolate Desserts, by Lori Longbotham (Chronicle Books, 2004).


glamah16 said...

Those look stunning.

Ana said...

Looks absolutely delicious! I love panna cotta, have to make a chocolate version sometime soon!!

farida said...

my mouth is watering:) it looks absolutely delicious! nice shot too!

ttfn300 said...