Saturday, April 15, 2006

Chocolate Panna Cotta



The original recipe asked for white chocolate and pistachio and I did prepare half of it so that I could test it. I have to say that I did not enjoy its taste. It was awfully sweet to my taste – nealy sickening - picture at the bottom of post . It was served with a crispy dark chocolate biscuit on top to add a bit of crunchiness to contrast with the softness of the panna cotta.

However I like the texture that panna cotta gives so I decided that I would check how it would turn out if I used dark chocolate instead. I was pretty happy with the result. It is quite intense so it is great for chocolate lovers.


Original recipe - change the white chocolate for dark chocolate, and pistachio for other nuts if you desire:


568ml cartoon doublé cream

2 tbsp caster sugar

2 sheets leaf gelatine

150g good quality dark chocolate, finely chopped

50g hazelnut


Put the cream and sugar in a pan over medium heat. As soon as bubbles appear, turn the heat down to very low and cook for 12 minutes.

Meanwhile soak the gelatine in a bowl of cold water for 5 minutes.

Add the chocolate to the hot cream and stir until smooth. Lift the gelatine out of the water ( no need to squeeze it ) and stir into the hot mixture to dissolve. Remove from the heat.

Grind the hazelnuts finely in a mini processor or coffee grinder. Add to the cream mixture and allow to infuse for 15 minutes. Pass through a sieve into a jug, then divide between 4 x 150ml dariole moulds or ramekins. Chill for 2 hours, until set.


To turn out, dip the bases of the moulds very briefly in hot water, then invert onto serving plate. Decorate with
ground nuts.


the original white chocolate panna cotta



7 comments:

Ana said...

The dark chocolate one looks amazingly creamy and good!
Did you find the dark chocolate one very sweet as well??
Ana

valentina said...

Ana, it is not sweet as the other.That's what I loved most about it. Not sickening.

Pamela said...

I'm not really a big fan of white chocolate, the dark chocolate version is definately my kinda dessert

Karen said...

Valentina, what's "caster sugar"?

valentina said...

Pamela, I definitely will not be using it again for baking.
Karen, there are three types of what I will call 'white'sugars: icing sugar which is the really fine one (de confeiteiro), granulated sugar ( which is slightly coarser, bigger grains) and caster sugar which is, I would say, in between the granulated and icing sugar. It is the one most often used for baking.Hope I have managed to explain properly.

Karen said...

Valentina, acho que é o nosso açúcar comum, refinado. Porque ele é o único que vejo entre o açúcar de confeiteiro e o cristal. Obrigada!

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