Panna Cotta can be classified as the most easiest yet luxurious dessert. It cannot only be prepared in a jiffy but has several options to play with.Flavors, toppings, layering and unmoulding all can be done with it. It also contains very few ingredients. the idea is to combine cream with your desired flavors and some other add-ons. Ideal for summer brunches and dinners, plated individually, it can attract quite a many oohs and aahs.
This time I have tried the chocolate version which is the favorite flavor of my kids all the time. The younger one is the one who persuades me to make something sweet and chocolaty. So here is my dark chocolate panna cotta, with the recipe adapted from William Sonoma website.
- Heavy Cream/Half n half 1 3/4 cup*
- Gelatin unflavored 1 1/4 tsp
- Salt a pinch
- Sugar 2 tbsp
- Dark chocolate 2 ounces [I used with 62% cocoa]
- Take 1/4 cup of cream and sprinkle gelatin over it. Wait for 5 minutes until it blooms and heat just enough so the gelatin melts. You can do it on a water bath or microwave but for a few seconds only.
- Take the rest of the cream and add sugar, salt in it and let it boil.
- Pour over chocolate so that the chocolate melts while stirring.
- Add in the gelatin mixture.
- Pour in 4 lightly greased ramekins or one large dish.
- Chill for atleast 3-4 hours before serving.
- If you wish to unmould it, then put the base of the ramekin in hot water for one minute. Loosen it with a running knife and invert on a serving plate.
- *you can also use 1 cup milk and 3/4 cup cream or vice versa but the result will be less luscious nontheless tasty