Dessert & Baked Goods » Chocolate Panna Cotta
Panna cotta is a creamy Italian pudding-type dessert made by simmering cream, milk, sugar and gelatin. Cooking for Geeks author Jeff Potter offers up a 20 minute version using agar (also known as agar-agar) powder as a thickening agent instead of gelatin. Why use agar? It sets much more quickly than gelatin, but importantly for vegetarians, agar is plant-based as opposed to the animal-derived gelatin. A fresh vanilla bean and bittersweet chocolate shine through beautifully in this deceptively simple and delicious dessert.
Ingredients
- 3½ oz (100g) milk
- 3½ oz (100g) heavy cream
- 8 tsp (20g) powdered sugar
- 1 tsp (2g) agar powder (also known as agar-agar)
- ½ pod vanilla bean, sliced lengthwise & scraped
- 3½ oz (100g) bittersweet chocolate pieces
- 2 egg yolks (reserve whites for other recipes)
Garnishes (optional)
- fresh berries
- powdered sugar
Special Equipment
- digital kitchen scale
How-to
- In a small saucepan over medium heat, whisk together milk, heavy cream, powdered sugar and agar powder
- Slice vanilla bean lengthwise, scape out seeds and add seeds and pod to the saucepan
- Bring to a gentle boil while whisking (only small bubbles appearing on surface)
- Turn off the heat, remove the vanilla bean and whisk in chocolate pieces. Let rest 1 minute, then stir again to make sure chocolate is incorporated
- Add 2 egg yolks and whisk in thoroughly
- Divide among 4 ramekins or molds and chill 20-30 minutes or until firm
- Run a knife along inside of molds to loosen panna cotta and invert onto plates or serving bowl
- Garnish with fresh berries, powdered sugar and/or chocolate sauce
Recipe adapted from "Cooking for Geeks" by Jeff Potter
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