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Panna Cotta with Chocolate Sauce
Panna cotta with chocolate sauce is a classic Italian dessert, known for its smooth and creamy texture.Originally from the Piedmont region, this treat is made with simple ingredients like cream, sugar, and a bit of gelatin to help it set.The result? A silky, pudding-like dessert that’s light yet rich, with the delicate flavors of cream and vanilla.
Ingredients
For the Panna Cotta
- 500 ml heavy cream - 2 cups, fresh
- 60 g granulated sugar - 3 ½ tablespoons
- 1 vanilla bean
- 8 g gelatin sheets - (usually 4 sheets)
For the Chocolate Sauce
- 60 g dark chocolate - 2 oz
- 6 tablespoons milk
Instructions
The Panna Cotta
- Soak the gelatin sheets in a bowl of cold water. Let them sit for about 5-10 minutes.
- While the gelatin is soaking, take your fresh heavy cream and pour it into a small saucepan. To give your panna cotta that delicious vanilla flavor, take a vanilla bean and cut it open lengthwise with a sharp knife. Use the tip of the knife to scrape out the tiny seeds inside. Add the empty vanilla bean pod to the cream in the saucepan.
- Add the granulated sugar to the cream. Stir gently to help the sugar dissolve. Now cook the mixture over low heat for about 10 minutes. This allows the vanilla and sugar to blend perfectly with the cream. Remember, don’t let the cream boil! If it starts to simmer, reduce the heat a bit.
- After the cream has been heated and the sugar has dissolved, turn off the heat. Use a spoon to carefully remove the vanilla bean pod from the cream.
- By now, your gelatin should be soft and ready to use. Take the softened gelatin sheets out of the water and gently squeeze them with your hands to remove any excess water. Add the gelatin to the hot cream mixture.
- Stir the cream with a whisk until the gelatin is fully dissolved. This step is important because you want the gelatin to be evenly distributed in the cream for a smooth panna cotta.
- Once the gelatin is fully dissolved, it's time to pour the mixture into your molds. Once they’ve cooled at room temperature, cover them and place them in the refrigerator. Let the panna cotta chill for at least 6 hours, or overnight if you can. This allows the dessert to set and become firm and creamy.
The Chocolate Sauce
- To prepare the chocolate sauce, start by finely chopping the dark chocolate into small pieces. Then, place the milk in a saucepan and gently heat it over low heat. Add the chopped chocolate to the warm milk, stirring constantly to help the chocolate melt smoothly. Keep stirring until the mixture becomes thick and creamy, with a smooth and velvety texture. This might take a few minutes. Once you have a rich, creamy chocolate mixture, it’s ready to be used for your panna cotta.
- When you’re ready to serve your panna cotta, gently loosen the edges with a knife and turn it out onto a plate. Pour over the desired amount of chocolate sauce and enjoy!
Nutrition
Serving: 100gCalories: 598kcalCarbohydrates: 27gProtein: 7gFat: 53gSaturated Fat: 33gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 0.01gCholesterol: 145mgSodium: 50mgPotassium: 261mgFiber: 2gSugar: 23gVitamin A: 1891IUVitamin C: 1mgCalcium: 123mgIron: 2mg
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