Vanilla Panna Cotta with Chocolate Ganache

Ingredients

Ingredients for Panna Cotta
3 sheets of gelatin
scant 1/2 cup milk or 120 ml
2 cups or 500 ml heavy cream
1/2 cup or 60 g sugar
1 vanilla bean, slit lengthwise
Ingredients for Chocolate Ganache
4 oz or 100 g dark chocolate 72% or better
3/4 cup or 200 ml heavy cream

Preparation

1
Fill a bowl with water, add the gelatin and let is soak. Pour milk into a pan & bring to just below simmering, then remove the pan from the heat. Do NOT let it boil. Drain & squeeze out the gelatin & add it to the milk. Pour the cream into another pan, add the sugar and vanilla bean and bring to a boil over low heat, stirring constantly. Then remove the pan from the heat, remove the vanilla bean and stir in the milk mixture.
2
You can put the mixture into any kind of ramekin, mold, cup, you like. Rinse your 'glass' in ice-cold water, shaking out any excess water & fill with the milk mixture. Chill in the refrigerator for several hours until set (at least 3-4 hours). Turn out onto a serving dish & serve with fruit sauce or chocolate sauce.
3
In a double boiler melt chocolate bar. Once the chocolate is completely melted, slowly whisk in cream until the desired consistancy is reached.
4
Drizzle over the top of the panna cotta once on the serving plate.

 



About

As the weather gets hotter, so does the kitchen making oven-free desserts ideal, try this no-fail creamy Panna Cotta with rich dark chocolate ganache! Panna Cotta literally translates to cooked cream in Italian and the recipe is just about as simple as the name.

Yield:

8

Added:

June 8, 2012

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