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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 4 |
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restaurant recipe for a chocolate version of a delicous creamy panna cotta Ingredients:
2 1/4 cups heavy cream |
1/4 whole vanilla bean, split |
1/3 cup cocoa powder (preferably valhrona) |
1/4 cup plus 1 tbs. granulated sugar |
1 3/4 sheets gelatin or equivelent in powdered |
Directions:
1. Prep time does not include overnight chilling
2. Soften gelatin in water.
3. Bring cream and vanilla to a boil.
4. Remove from heat and allow to infuse.
5. In a bowl whisk cocoa powder and sugar together.
6. Remove vanilla bean from cream and discard.
7. Bring cream back up to a boil and whisk in sugar/cocoa mixture.
8. Continue to whisk at a full boil for 3 minutes.
9. Remove from heat.
10. Add gelatin to cream mixture, whisking to combine thoroughly.
11. Strain hot cream mixture into a large glass measuring cup with a pouring spout; pour into 3 ounce ramekins or custard cups.
12. Refrigerate for at least 4 hours or overnight.
13. To unmold and serve, carefully dip bottom of each ramekin in a pan of hot water briefly.
14. Run a thin knife around edge of each ramekin to loosen it from the inside of the bowl.
15. Wipe the outside of the mold dry and place on individual chilled serving plate (topside down).
16. Invert the custard onto the plate and carefully lift off ramekin (shake gently to release).
17. Serve with fresh berries.
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