Recipe courtesy of Jeffrey Crawford
Chocolate Panna Cotta
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 778
- Total Fat
- 35
- Saturated Fat
- 21
- Carbohydrates
- 112
- Dietary Fiber
- 2
- Sugar
- 73
- Protein
- 12
- Cholesterol
- 195
- Sodium
- 230
- Total: 2 hr 30 min
- Prep: 2 hr 30 min
Ingredients
1 cup simple syrup
3 tablespoons Trablit (or strong espresso)
8 medallions sponge cake
8 ounces semisweet chocolate
4 leaves gelatin
2 cups cream
2 cups milk
1/4 cup sugar
8 tuiles
1 pint chocolate sorbet
Mint sprigs, for garnish
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.