Chocolate Vanilla Panna Cotta

 Chocolate Vanilla Panna Cotta 

Like many of you I had to postpone my vacation this year during these unprecedented times! My plan was to be in Italy this August, but as that didn't happen, I decided to bring Italy to my kitchen. When I decided to make Panna Cotta, I heard from many that it was hard to get just right. I didn't understand, until I made it! Here goes.. hope you enjoy making it!

Prep time: 20 mins per layer

Chill time in between layers: 4-5 hours

Leave at room temperature for 5-10 minutes prior to serving 

What you will need:

Vanilla Panna Cotta layer:

* Gelatin powder 3 1/4tsp OR if using gelatin granules 7 grams 

* 30ml cold water

* 1 cup Heavy cream 

* 1 cup Milk 

* 1/4cup Sugar

* 1/2tsp Vanilla extract

Chocolate Panna Cotta layer:

* Gelatin powder 3 1/4tsp OR if using gelatin granules 7 grams 

* 30ml cold water 

* 1 cup Heavy cream 

* 1 cup Milk 

* 3tbsp Sugar

* 1/2tsp Vanilla extract

* 120grams Dark Chocolate, chopped fine

Garnish: Raspberries (Fresh), mint or basil leaves. 

* Sieve

* 6 Champagne flutes or glasses of your choice (makes 6 champagne glass size desserts)

Putting it together:

1. Mix the gelatin together with the 30ml cold water in a bowl, mix well and set aside for 10-15 minutes.

2. Vanilla Panna Cotta: Pour the heavy cream, milk and sugar into a pot and heat on low-medium heat, stirring well until sugar has dissolved. Do not let it boil. 

3. Take off the heat, stir in the vanilla extract; strain the mixture through the sieve, into a bowl. 

4. Mix in the gelatin, stirring well, until fully blended.  

5. Pour the Vanilla Panna Cotta mix into the champagne flutes (or glass of your choice). Chill for a minimum of 4-5 hours.

6. Chocolate Panna Cotta: In a bowl, mix the gelatin with the cold water, stirring well. Set aside for 10-15 minutes. 

7. Pour the heavy cream, milk, and sugar into a pot, and heat on low-medium heat, stirring well until sugar has dissolved. Do not let it boil. 

8. Take the mix off the stove, stir in the vanilla extract. 

9. Stir in the chopped chocolate, stirring well until the chocolate has fully melted. 

10. Once the chocolate has fully melted, stir in the gelatin. Continue stirring well until the gelatin mix has been fully blended into the chocolate mix. 

11. Strain the Chocolate Panna Cotta through a sieve. 

12. Remove the champagne flutes from the refrigerator, and pour in the strained chocolate panna cotta. 

13. Leave in refrigerator for another 4 hours to chill. 

14. Garnish prior to serving. Best served after being left at room temperature for 5-10 minutes.  

Important Notes:

* The correct measurement of gelatin is important to ensure the Panna Cotta sets once in the refrigerator. 

* Do not boil milk/cream mix. 

* Use a quick melting chocolate with this recipe. You may want to melt it in the microwave, a bit, prior to blending it into the milk mixture.  

Enjoy!!

Follow me on  #sugarathome or @sugarathome

Or

           @sugarandspiceathome