|Milk Chocolate Cream Panna Cotta|
Doesn't that sound delicious? I've been working on a good chocolate panna cotta for a while- and I've been through multiple variations. I made it with dark chocolate and put it through an ice cream maker- (ok, but not great, although my son and I ate it after dinner for about a week!) but what I kept coming back to is that I'd like to have a chocolate panna cotta that tastes like really creamy, not too sweet chocolate milk! This is it! I hope you enjoy it as much as I do!
Panna cotta, which means 'cooked cream' in Italian is a very simple dessert, with lots of room for experimentation- either in the panna cotta itself, or the topppings. You might recall I made one with goat milk and lychee syrup, which is also delicious and I highly recommend it, you may find it here: http://ladolceduchessa.blogspot.com/2010/12/panna-cotta-with-goat-milk-and.html but if you're in the mood for a creamy milk chocolate version, this is for you!
Milk Chocolate Cream Panna Cotta
(makes 6 servings)
1/4 cup water
1 packet of unflavored gelatin (1 packet from a Knox unflavored gelatin 1 oz box containing 4 packets)
1 cup heavy cream
1 1/2 cups whole milk
1 tsp vanilla
3 Tbsp sugar
5 oz milk chocolate
1 oz 60% bittersweet chocolate
generous pinch of sea salt
|Softening unflavored gelatin|
|Milk and bittersweet chocolate in a metal bowl|
|Panna Cotta ice bath|
After the 30 minutes have passed, you may pour this into 6 small ramekins. Don't have ramekins? Improvise! This would be charming in tea cups, juice glasses, smaller servings in espresso cups, or, you may pour it into a rectangular small casserole dish, and then you can cut it and serve it in squares. There's no need to butter the dishes before you pour it in.
Now, we're going to refrigerate it- some thoughts on that- sometimes putting plastic wrap on top of these vessels causes condensation, and then it falls onto the top of the panna cotta, which is fine, but can be unattractive. It's not an issue if you are going to invert the panna cotta onto a plate to serve it, but if you are going to serve it in it's little cup or vessel, here are some tips. Because we've cooled it down in an ice bath, you are ultimately in better shape to avoid this, and, if you place the cups in a larger, deeper dish and then put plastic wrap over that, you'll likely fare better.