Can such an exotic sounding dessert actually be pretty simple to make? I didn't think so when I absently watched a gorgeous looking lady make it, in a few easy steps, on a food show. I was so sure I had probably missed something! A quick online search confirmed the basic recipe. Still I hesitated... not sure how it would turn out. Finally I gave it a shot. Voila! I had a winner on my hands.
This light and silky Italian dessert made with sweetened cream is flavoured with chocolate and set with gelatin. Panna Cotta literally means cooked cream but in reality the cream is not cooked. It is only lightly warmed.
Ingredients:
2 cups cream ( double cream)
2tbsps sugar
2tsps gelatin
1/4 cup grated dark chocolate
1/2 tsp cinnamon powder
Method: Sprinkle gelatine over 2-3 tbsps of water in a pan and leave it aside to soften for few minutes. Pour cream into a heavy bottom pan and add sugar. Stir over low heat. Do not let the cream come to boil. Add grated chocolate and cinnamon. Close flame. Warm the gelatine over double boiler or over very low flame until it melts into a transparent liquid. Sieve the gelatine into the chocolate cream. Pour into greased mould and chill in the refrigerator ( not freezer) for few hours till set. Unmould and serve garnished with choco chips and cream.
Always sieve the prepared gelatine before adding as some times little bits do not dissolve and it wouldn't do to have them come in the mouth. Also, never overheat the gelatine or the dessert will not set. You can substitute chocolate with 2 tbsps of cocoa powder. Instead of unmoulding you can serve in the dish it was set in. Panna Cotta is often served with berries like strawberries, raspberries or blackberries which makes it look and taste great. Either the whole fruit is used to accompany panna cotta or a sauce made of them.
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