Vanilla And Chocolate Pana Cotta Tart |
|
 |
Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 10 |
|
Another version of pana cotta...I am sure you will like this one too! Ingredients:
1 23cm baked chocolate pie shell |
vanilla pana cotta |
1 envelope of unflavored gelatin (approx. 2 teaspoons) |
1/2 cup milk |
2 1/2 cups heavy cream |
1/2 cup sugar |
1 vanilla bean or 2 teaspoons pure vanilla extract |
chocolate topping |
8 ounces (227 grams) semisweet or bittersweet chocolate cut into small pieces |
3/4 cup (180 ml) heavy whipping cream |
2 tablespoons (28 grams) unsalted butter |
Directions:
1. In a small bowl, sprinkle the gelatin over 1/2 cup milk; let stand until the gelatin is softened, about 5 minutes.
2. In a large saucepan, combine heavy cream and sugar. Add vanilla extract or vanilla bean. Bring cream just to a simmer, whisking occasionally until sugar has completely dissolved; remove from heat. Add the softened gelatin mixture and whisk to completely dissolve the gelatin.
3. Strain hot cream mixture into a large glass measuring cup with a pouring spout; pour over the base and refrigerate until set.
4. Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream and butter in a medium sized saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth and set aside until thickened
5. Stirring occasionally. Pour over the set vanilla pana cotta and chill again.
|
|