Dark Chocolate and Raspberry Panna Cotta

March 1, 2013

in Cremes & Custards,Italian,Recipes,Sponsored Post

Dark Chocolate and Raspberry Panna Cotta

I think most of us can relate to this panna cotta, in the sense that we all have layers and multiple aspects that make us unique (just like ogres have layers).

Take me for example, from 9-to-6 I am just your average .com software engineer. Once I get behind the wheel, I am transformed into Mario Andretti/Danica Patrick (don’t even try to cut me off). Then, as soon as I get home I’m simply “mom” and “babe”.

But, once I happen to set foot into the kitchen I am immediately transformed into my “other” alter-ego with it’s own set of dimensions. Self-taught pastry chef/mixologist/photographer/blogger A.K.A. Daydreamer Desserts.

Which brings me back to the Panna Cotta I’m sharing with you today. Both dimensions of this panna cotta are very unique, yet the combination of the two make for an incredible experience. The dark chocolate layer provided by the Nestlé® Toll House® Dark Chocolate Morsels can be described as intense, rich and alluring while the raspberry layer can be described as tart, refreshing, and exciting.

Speaking of exciting… that was exactly how I felt when Nestlé® chose ME to participate in their Dark Chocolate Pinspiration contest. The winner will be selected based on the highest number of Re-Pins and Likes. So please, please, please take a sec and Re-Pin and like my creation for me. (I’m a march baby so that can be your gift to me, easy peasy) :)

Voting will be open from March 1 – March 31, 2013.


5.0 from 1 reviews
Dark Chocolate Panna Cotta
 
Author:
Recipe type: Dessert
Cuisine: Italian
Serves: 12
Ingredients
Dark Chocolate and Raspberry Panna Cotta
  • 1 cup Nestlé® Toll House® Dark Chocolate Morsels
  • ¾ cup heavy cream
  • ¼ cup granulated sugar
  • 2½ gelatin sheets or 2½ teaspoons powdered gelatin or 1 (.25 oz ) unflavored gelatin packet
Raspberry Panna Cotta
  • ¾ cup heavy cream
  • ⅓ cup granulated sugar
  • 2½ gelatin sheets or 2½ teaspoons powdered gelatin or 1 (.25 oz ) unflavored gelatin packet
  • 1 carton (6 ounces) fresh raspberries, pureed & strained
Directions
Dark Chocolate Panna Cotta
  1. Place morsels in a microwave-save bowl. Microwave on HIGH (100%) power for 45 seconds. Remove bowl from microwave and stir until completely melted.
  2. In a medium saucepan combine heavy cream and granulated sugar stir to combine. Place saucepan over a medium flame stir occasionally and remove from heat once sugar has dissolved.
  3. Place gelatin sheets in a bowl with cold water allow to bloom 5-10 minutes.
  4. Pour melted dark chocolate into heavy cream mixture, stir until incorporated.
  5. Once gelatin sheets have bloomed squeeze them together to remove any excess water and place them in the dark chocolate mixture. Stir until gelatin has dissolved.
  6. On a 13x8 baking sheet arrange 12 shot glasses or mini martini glasses.
  7. Pour half of the dark chocolate panna cotta equally divided into glasses,reserve the remaining half of the panna cotta.
  8. Transfer glasses to the refrigerator and chill for 20 minutes. In the mean time begin preparing the Raspberry Panna Cotta.
Raspberry Panna Cotta
  1. Place gelatin sheets in a bowl with cold water allow to bloom 5-10 minutes.
  2. In a medium saucepan combine heavy cream and granulated sugar stir to combine. Place saucepan over a medium flame stir occasionally and remove from heat once sugar has dissolved.
  3. Once gelatin sheets have bloomed squeeze them together to remove any excess water and place them in the heavy cream mixture. Stir until gelatin has dissolved.
  4. If mixture cools too quickly and the gelatin sheets aren't dissolving, place the pan back on low heat until the gelatin is completely dissolved.
  5. Pour raspberry puree into heavy cream mixture and stir to combine.
  6. Once glasses with dark chocolate panna cotta have been chilled for 20 minutes. Pour raspberry panna cotta over the top of each glass. Transfer glasses back to the refrigerator to chill for another 20 minutes.
  7. Finally top glasses with remaining dark chocolate panna cotta transfer back to the refrigerator and allow to chill for 2 hours before serving.
  8. Top panna cottas with fresh raspberries and/or whipped cream.
Notes
  • To create the angled effect I used a 12 mini loaf tin to hold the shot glasses at an angle.
  • To keep the reserved panna cotta warm, place it in the microwave (without turning it on). Reheat on the stove top over low heat if necessary.
  • In this recipe I used silver strength gelatin sheets which I bought here.
  •  

    Related Posts Plugin for WordPress, Blogger...

    { 12 comments… read them below or add one }

    Leave a Comment

    Rate this recipe:  

    { 2 trackbacks }

    Previous post:

    Next post: