Recipe courtesy of Debi Mazar
and
Gabriele Corcos
Panna Cotta
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 369
- Total Fat
- 25
- Saturated Fat
- 15
- Carbohydrates
- 39
- Dietary Fiber
- 2
- Sugar
- 35
- Protein
- 4
- Cholesterol
- 58
- Sodium
- 38
- Total: 3 hr 45 min
- Prep: 10 min
- Inactive: 3 hr 20 min
- Cook: 15 min
Ingredients
1 cup heavy cream
1 cup whole milk
1 vanilla bean, seeded
1 1/2 teaspoons unflavored powdered gelatin
2 ounces powdered sugar
Dark Chocolate Sauce, recipe follows
Dark Chocolate Sauce:
6 ounces bittersweet chocolate, chopped
3 tablespoons agave nectar
1/3 cup hot water
Directions
- Add the cream, milk, vanilla seeds and pod to a bowl and whisk together. Then sprinkle with gelatin. Whisk together and let sit for 5 minutes while you gather the other ingredients so the gelatin can bloom. Heat the milk mixture in a medium saucepan over medium heat and stir until the gelatin dissolves and the milk mixture comes up to a very light boil, about 5 minutes. Whisk in the sugar. Stir until the sugar dissolves, 5 minutes. Remove from the heat. Strain through a fine mesh strainer into a measuring cup and pour into six 4-ounce ramekins. Let rest on the counter for about 15 minutes to cool down, then refrigerate for at least 3 hours. Dip the ramekins into a bowl of warm water to remove to a small dessert plate. Serve with Dark Chocolate Sauce.
Dark Chocolate Sauce:
- In a medium saucepan, bring a few inches water to a simmer. Place a glass bowl over the top of the saucepan and add the chocolate. Stir constantly until melted. Whisk in the agave nectar and the hot water and heat until smooth. Use a funnel to add to a small squirt bottle.
Cook’s Note
This recipe is very easy to double if you're entertaining a large crowd.