Chocolate Panna Cotta Recipe Desserts Recipe For Shrimp

CHOCOLATE PANNA COTTA

Steps:

• Sprinkle gelatine in milk snd allow to soften for ten minutes.
• Heat cream with sugar. Add chocolate and stir until it is dissolved.
• Remove from stove add softened gelatine and stir.
• Por mixture into coffee cups and place in fridge for 2 hours to set.

INDIVIDUAL CHOCOLATE "PANNA COTTAS"

Steps:

• In a small saucepan, sprinkle gelatin over 1/2 cup cold milk. Let stand until gelatin softens, about 5 minutes. Cook over low, stirring until gelatin has dissolved (it will feel smooth when rubbed between fingers), about 3 minutes. Add sugar; stir until dissolved. Add remaining cup of milk; cook over low until warm (do not boil), about 2 minutes. Remove from heat.
• Place chocolate in a microwave-safe bowl; heat on high in 20-second increments, stirring between each, until melted. Add cream cheese to chocolate; using a rubber spatula, stir until uniform in color. Pour cup gelatin mixture into chocolate mixture; stir until smooth. Gradually add remaining gelatin mixture, then salt, stirring until smooth. Divide among 4 small glasses; refrigerate until firm, at least 2 hours. Serve topped with sour cream, if desired.

PANNA COTTA WITH FRESH BERRIES AND CHOCOLATE SAUCE

Steps:

• Place the milk in a small bowl.
• Sprinkle the gelatin over. Let stand for 3 to 5 minutes to soften the gelatin.
• Pour milk mixture into a heavy saucepan and stir over medium heat just until the gelatin dissolves but the milk does not boil, about 5 minutes.
• Add the cream, honey, sugar, and salt.
• Stir until the sugar dissolves, 5 to 7 minutes.
• Remove from the heat.
• Pour into 6 wine glasses so that they are 1/2 full.
• Cool slightly.
• Refrigerate until set, at least 6 hours.
• For the sauce:.
• Combine the cream and butter in a small heavy-bottomed saucepan over medium heat.
• Heat the mixture until bubbles appear around the sides of the pot, but do not allow the cream to boil.
• Mix in the chocolate and vanilla; remove from the heat and stir until the chocolate melts and the sauce is smooth.
• May be made ahead of time and rewarmed over low heat on the stovetop, or in the microwave on medium power.
• Spoon berries atop the panna cotta, drizzle generously with chocolate sauce.
• Top with more berries and a decorative drizzling of sauce, and serve.

CHOCOLATE PANNA COTTA

Steps:

• In a small saucepan, sprinkle gelatin over 1/2 cup cold milk. Let soften, about 5 minutes. Cook over low heat, stirring until gelatin has dissolved (mixture will feel smooth when rubbed between fingers), about 3 minutes. Add sugar; stir until dissolved. Add remaining 1 cup milk; heat over low until warm (do not boil), about 2 minutes. Remove from heat.
• Place chocolate in a microwave-safe bowl; heat on high in 20-second increments, stirring between each, until melted. Add cream cheese to chocolate; using a flexible spatula, stir until combined. Pour 1/4 cup gelatin mixture into chocolate mixture; stir until smooth. Gradually add remaining gelatin mixture, then salt, stirring until smooth. Divide among four 6-ounce glasses or custard cups; refrigerate until firm, at least 2 hours (or up to 2 days).
• Serve panna cottas topped with sour cream, if desired.
• Per Serving (without Sour Cream)
• Calories: 231
• Fat: 11.1g (7g Saturated Fat)
• Protein: 7.5g
• Carbohydrates: 28.1g
• Fiber: 1.1g