Recipe courtesy of Jeffrey Crawford
Chocolate Panna Cotta
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- Total: 2 hr 30 min
- Prep: 2 hr 30 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 778
- Total Fat
- 35 g
- Saturated Fat
- 21 g
- Carbohydrates
- 112 g
- Dietary Fiber
- 2 g
- Sugar
- 73 g
- Protein
- 12 g
- Cholesterol
- 195 mg
- Sodium
- 230 mg
- Total: 2 hr 30 min
- Prep: 2 hr 30 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 778
- Total Fat
- 35 g
- Saturated Fat
- 21 g
- Carbohydrates
- 112 g
- Dietary Fiber
- 2 g
- Sugar
- 73 g
- Protein
- 12 g
- Cholesterol
- 195 mg
- Sodium
- 230 mg
Ingredients
Directions
- Combine simple syrup and trablit to taste. Place 1 to 2 tablespoons in bottom of martini glass. Place sponge cake on top of syrup. Freeze glasses. For the panna cotta: chop chocolate roughly and set aside. Soak gelatin in ice water. Heat cream, milk and sugar to scald, do not boil. Remove from heat and stir in chocolate until a smooth, creamy consistency is achieved. Fold in gelatin sheets. Cool in ice bath to room temperature. Ladle into martini glasses and refrigerate until set, approximately 2 hours. Place the glasses on service plates. Place a tuile on each plate, spoon sorbet on each tuile and garnish with mint, serve immediately.
