Chocolate Panna Cotta Recipe Desserts Recipes Recipe For Stuffed

SILKY, CREAMY CHOCOLATE PANNA COTTA

Steps:

• Sprinkle the gelatin over the milk and allow to sit to soften the gelatin.
• Heat the half-and-half in a medium saucepan over medium-low heat until it comes to a simmer.
• Whisk in the sugar, chocolate chips and vanilla extract. Bring to a simmer and cook, stirring frequently, until the chocolate has melted. Add the milk and gelatin mixture and whisk until the gelatin has entirely dissolved. Bring the entire mixture to a simmer.
• Ladle the mixture into six 6-ounce custard cups or ramekins (or serving dishes of your choice) and refrigerate until set, about 6 hours.
• To serve, top the panna cottas with whipped cream and chocolate shavings.
• Serve and enjoy!

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.

CAPPUCCINO PANNA COTTA WITH CHOCOLATE SAUCE

Steps:

• FOR THE PANNA COTTA
• 1.In a small bowl of cool water, submerge the gelatin sheets to soften. They will go from stiff to soft, kind of like the texture of a giant contact lens. Feel one-it's SO cool!
• 2.In a small saucepan, combine the cream, sugar, and espresso powder. Split the vanilla bean lengthwise down one side, open it up, and scrape out the seeds with a paring knife. Add the seeds and the hull to the pan. Whisk to combine everything.
• 3.Bring the cream mixture to a boil and then immediately turn off the heat. Remove the softened gelatin sheets from the water and squeeze out the excess water. Add the gelatin sheets to the pan and whisk to combine.
• 4.Immediately ladle the cream mixture into four 6-ounce ramekins and refrigerate for 2 to 3 hours or
• overnight.
• FOR THE CHOCOLATE SAUCE
• 1.Fill a small saucepan with 1 inch of water and bring it to a boil (BTB).
• 2.In a medium heatproof bowl, combine the chocolate chips, heavy cream, butter and corn syrup. place the bowl on top of the pan of water (this is a double-boiler setup). Reduce the heat to a simmer. Stir until the chocolate has melted and all the ingredients are combined. Remove and use immediately or store in a warm place until ready to use.
• TO UNMOLD THE PANNA COTTA
• 1.Fill a small saucepan with 1 inch of water and bring to a boil, then turn off the heat. Run a paring knife around the outside edge of the panna cotta to loosen it. Set each ramekin in the saucepan for 10 seconds. Place a small serving plate on top of each ramekin and flip it over to unmold the panna cotta. If it doesn't release, put the ramekin in the water for a few seconds more and try again.
• 2.To serve, ladle a couple tablespoons of the chocolate sauce around the panna cotta and sprinkle with a few chocolate-covered espresso beans.

COCONUT PANNA COTTA

Steps:

• Pour ¼ cup coconut milk into a bowl. Sprinkle gelatin powder on top. Let stand until softened, about 1 minute.
• Combine remaining coconut milk, cream, sugar, and vanilla extract in a small saucepan over low heat. Cook and whisk constantly without simmering for 3 minutes. Add coconut flour. Continue cooking over low heat while stirring until smooth and lump free, 7 minutes longer.
• Add gelatin mixture to the cream mixture and whisk vigorously to dissolve gelatin. Remove from heat and pass mixture through a fine sieve.
• Wet an aluminum panna cotta mold with water and pour in cream mixture; wetting the mold first makes it easier to unmold later. Refrigerate at least 4 hours.
• Flip panna cotta onto a serving plate, carefully unmold, and sprinkle the top with some coconut.

WHITE CHOCOLATE PANNA COTTA WITH STEWED STRAWBERRIES

Steps:

• Combine white chocolate, heavy cream, 1 tablespoon sugar, and vanilla bean paste in a saucepan over low heat; cook and stir until chocolate has melted and mixture is smooth, 5 to 7 minutes.
• Place boiling water in a small bowl. Sprinkle gelatin powder over water and stir until dissolved. Stir gelatin mixture into white chocolate mixture until smooth.
• Ladle white chocolate mixture into six 1/2-cup ramekins. Cover with plastic wrap and chill until set, about 4 hours.
• Combine strawberries, orange juice, and 2 teaspoons white sugar in a saucepan over medium heat. Bring to a boil; reduce heat and simmer, covered, until strawberries have softened and mixture has a syrupy consistency, 2 to 3 minutes. Remove from heat, cover, and refrigerate until chilled, about 30 minutes.
• Spoon some stewed strawberries over each ramekin to serve.

PANNA COTTA

Steps:

• Pour milk into a small bowl, and stir in the gelatin powder. Set aside.
• In a saucepan, stir together the heavy cream and sugar, and set over medium heat. Bring to a full boil, watching carefully, as the cream will quickly rise to the top of the pan. Pour the gelatin and milk into the cream, stirring until completely dissolved. Cook for one minute, stirring constantly. Remove from heat, stir in the vanilla and pour into six individual ramekin dishes.
• Cool the ramekins uncovered at room temperature. When cool, cover with plastic wrap, and refrigerate for at least 4 hours, but preferably overnight before serving.