8/8/2019 Chocolate Panna Cotta Recipe

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Dark Chocolate Panna Cotta with Raspberries and Acacia-Honey Syrup

serves 6

For the custard

1 1/2 cups heavy cream

1 1/4 cups milk

2 tablespoons organic sugar

1/4 + 1/8 teaspoon powdered agar-agar

8 oz semi-sweet chocolate (preferably Valrhona, Scharffen Berger or Callebaut) cut in 1/4 pieces

For the syrup

1/4 cup acacia honey

1 tablespoon lemon juice

1 pt fresh raspberries

fresh mint leaves as garnish

powdered sugar as garnish

61/2 cup capacity ramequins

Step 1: In a medium saucepan combine the cream, milk and sugar. Bring to a boil. Add the agar-agarpowder, reduce heat to medium and slow-simmer for 3 minutes, whisking constantly. Remove fromheat and add the chocolate pieces. Let stand for 1 to 2 minutes until the chocolate has dissolved, andwhisk until well blended.

Step 2: Pour the custard into the molds, filling them almost to the top and let cool to room temperature.Refrigerate the custards for at least 4 hours or overnight, until set.

Cooks note: The custards can be refrigerated up to 3 days.

Step 3: When ready to serve In a small saucepan, heat the honey and lemon juice over mediumheat until warm and liquidy, about 15 seconds (do not boil). Remove from heat and set aside.

Step 4: Fill a baking dish with hot water. Run a paring knife between each custard and the edge of itsmold. Then place the ramequins in the baking dish filled with hot water for 1 minute (this will helploosen the custards and make it easier to unmold them). Remove the ramequins from the hot waterbath and wipe the bottoms clean. Invert on a dessert plate and gently shake until the custards slip outof their molds. Top with a few raspberries. Drizzle with the syrup. Garnish with a mint leaf and dustwith the powdered sugar. Serve immediately.

2010 viviane bauquet farre food & style NY LLC

8/8/2019 Chocolate Panna Cotta Recipe

2/2

Panna Cotta

Eight servings

Adapted from Secrets From My Tuscan Kitchen by Judy Witts

I love this dessert and the great thing about Panna Cotta is that it demands to be made in advance.You can make them up to two days ahead and keep them well-covered and chilled.

For gelatin-related questions, read my Tips for Using Gelatin. You can find instructions for usingsheet gelatin at the end of the recipe.

4 cups (1l) heavy cream (or half-and-half)

1/2 cup (100g) sugar

2 teaspoons of vanilla extract, or 1 vanilla bean, split lengthwise

2 packets powdered gelatin (about 4 1/2 teaspoons)

6 tablespoons (90ml) cold water

1. Heat the heavy cream and sugar in a saucepan or microwave. Once the sugar is dissolved,remove from heat and stir in the vanilla extract.

(If using a vanilla bean, scrape the seeds from the bean into the cream and add the bean pod.Cover, and let infuse for 30 minutes. Remove the bean then rewarm the mixture before continuing.)

2. Lightly oil eight custard cups with a neutral-tasting oil.

3. Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 to 10 minutes.

4. Pour the very warm Panna Cotta mixture over the gelatin and stir until the gelatin is completelydissolved.

5. Divide the Panna Cotta mixture into the prepared cups, then chill them until firm, which will takeat least two hours but I let them stand at least four hours. (Judy told me American refrigerators arecolder than European ones. )

If youre pressed for time, pour the Panna Cotta mixture into wine goblets so you can serve them in

the glasses, without unmolding.

6. Run a sharp knife around the edge of each Panna Cotta and unmold each onto a serving plate,and garnish as desired.

To make Panna Cotta with sheet gelatin: Soften 25g (approximately six sheets) in a liter of coldwater for 5 to 10 minutes. Wring the sheets out and stir them into the warm Panna Cotta mixture instep # 4, until dissolved.