Panna cotta mix
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Cream and sugar warmed with a vanilla bean and set with gelatin into silky panna cotta. Serve with berries.
Ingredients
- 3 tablespoons water
- 1 tablespoon powdered gelatin
- 4 cups heavy cream
- 1/2 vanilla bean split lengthwise
- 1/2 cup sugar
- Mixed berries
- Satin chocolate sauce (below)
Satin chocolate sauce
- 2 ounces unsweetened chocolate
- 4 1/2 ounces semisweet chocolate
- 1/4 cup light corn syrup
- 1/3 cup hot water
Equipment
- saucepan
- whisk
Directions
- Put the water and gelatin in a small bowl and let them soak for about 10 minutes, without stirring.
- In a saucepan over medium heat, warm the cream, vanilla bean, and sugar until simmering, stirring to dissolve the sugar. Remove from the heat and stir in the gelatin until it dissolves; if it has not dissolved after 3 minutes, warm it gently.
- Pour into 6 to 8 ramekins or dessert cups and chill, uncovered, for 2 hours.
- Sauce: Melt both chocolates in a double boiler over simmering water, stirring constantly, then whisk in the corn syrup and hot water until smooth and glossy.
- Serve in the cups, or dip the cups in hot water for 10 seconds and turn the panna cotta out onto plates. Arrange berries around it and add the sauce.
Notes
Prep 25 min, total 2 hr 25 min. Sauce can be made up to 24 hours ahead and refrigerated; rewarm over low heat or in the microwave. Gelatin is animal-derived (not vegetarian).
Nutrition
Serving: 166g | Calories: 609kcal | Carbohydrates: 37g | Protein: 5.2g | Fat: 51g | Saturated Fat: 33g | Trans Fat: 1.5g | Cholesterol: 135mg | Sodium: 48mg | Potassium: 231mg | Fiber: 2.1g | Sugar: 34g | Vitamin A: 1749IU | Vitamin C: 0.7mg | Calcium: 92mg | Iron: 1.9mg
Nutrition is an estimate per serving from USDA FoodData Central, for 8 servings; powdered gelatin counted as gelatin dessert mix (dry), unsweetened chocolate counted as unsweetened baking chocolate. Brands and portions vary, so use it only as an approximation.