Chocolate Soy Panna Cotta Food

SILKY, CREAMY CHOCOLATE PANNA COTTA

Steps:

• Sprinkle the gelatin over the milk and allow to sit to soften the gelatin.
• Heat the half-and-half in a medium saucepan over medium-low heat until it comes to a simmer.
• Whisk in the sugar, chocolate chips and vanilla extract. Bring to a simmer and cook, stirring frequently, until the chocolate has melted. Add the milk and gelatin mixture and whisk until the gelatin has entirely dissolved. Bring the entire mixture to a simmer.
• Ladle the mixture into six 6-ounce custard cups or ramekins (or serving dishes of your choice) and refrigerate until set, about 6 hours.
• To serve, top the panna cottas with whipped cream and chocolate shavings.
• Serve and enjoy!

CHOCOLATE PANNA COTTA

Steps:

• Combine simple syrup and trablit to taste. Place 1 to 2 tablespoons in bottom of martini glass. Place sponge cake on top of syrup. Freeze glasses. For the panna cotta: chop chocolate roughly and set aside. Soak gelatin in ice water. Heat cream, milk and sugar to scald, do not boil. Remove from heat and stir in chocolate until a smooth, creamy consistency is achieved. Fold in gelatin sheets. Cool in ice bath to room temperature. Ladle into martini glasses and refrigerate until set, approximately 2 hours. Place the glasses on service plates. Place a tuile on each plate, spoon sorbet on each tuile and garnish with mint, serve immediately.

CHOCOLATE PANNA COTTA

Steps:

• Sprinkle gelatine in milk snd allow to soften for ten minutes.
• Heat cream with sugar. Add chocolate and stir until it is dissolved.
• Remove from stove add softened gelatine and stir.
• Por mixture into coffee cups and place in fridge for 2 hours to set.

CHOCOLATE YOGURT PANNA COTTA

Steps:

• Add gelatin to 1/4 cup milk in a small bowl and let soften.
• Heat 1 cup milk to just below the boiling point.
• Stir in vanilla and chocolate syrup.
• Taste and add sugar if desired.
• Whisk in gelatin and milk mixture until gelatin dissolves.
• Remove from heat and stir in yogurt until smooth.
• Refrigerate 3-4 hours before serving.

PANNA COTTA WITH FRESH BERRIES AND CHOCOLATE SAUCE

Steps:

• Place the milk in a small bowl.
• Sprinkle the gelatin over. Let stand for 3 to 5 minutes to soften the gelatin.
• Pour milk mixture into a heavy saucepan and stir over medium heat just until the gelatin dissolves but the milk does not boil, about 5 minutes.
• Add the cream, honey, sugar, and salt.
• Stir until the sugar dissolves, 5 to 7 minutes.
• Remove from the heat.
• Pour into 6 wine glasses so that they are 1/2 full.
• Cool slightly.
• Refrigerate until set, at least 6 hours.
• For the sauce:.
• Combine the cream and butter in a small heavy-bottomed saucepan over medium heat.
• Heat the mixture until bubbles appear around the sides of the pot, but do not allow the cream to boil.
• Mix in the chocolate and vanilla; remove from the heat and stir until the chocolate melts and the sauce is smooth.
• May be made ahead of time and rewarmed over low heat on the stovetop, or in the microwave on medium power.
• Spoon berries atop the panna cotta, drizzle generously with chocolate sauce.
• Top with more berries and a decorative drizzling of sauce, and serve.

CHOCOLATE PANNA COTTA

Steps:

• In bowl, pour 1/2 cup chocolate milk and sprinkle with gelatin.
• Let sit 5 minutes.
• In saucepot, cook sugar and remaining chocolate milk until just boiling.
• Add gelatin mixture.
• Cook 3 minutes stirring occasionally.
• In food processor, puree 1 cup milk mixture and cream cheese for 30 seconds.
• Pour into saucepot and whisk.
• Divide mixture among four 8 oz ramekins.
• Refrigerate 2 1/2 hours or until firm.
• To serve, run knife around edges and invert onto plates.
• Drizzle hot fudge sauce over and top with a sprinkle of the berries.

WHITE CHOCOLATE PANNA COTTA WITH STEWED STRAWBERRIES

Steps:

• Combine white chocolate, heavy cream, 1 tablespoon sugar, and vanilla bean paste in a saucepan over low heat; cook and stir until chocolate has melted and mixture is smooth, 5 to 7 minutes.
• Place boiling water in a small bowl. Sprinkle gelatin powder over water and stir until dissolved. Stir gelatin mixture into white chocolate mixture until smooth.
• Ladle white chocolate mixture into six 1/2-cup ramekins. Cover with plastic wrap and chill until set, about 4 hours.
• Combine strawberries, orange juice, and 2 teaspoons white sugar in a saucepan over medium heat. Bring to a boil; reduce heat and simmer, covered, until strawberries have softened and mixture has a syrupy consistency, 2 to 3 minutes. Remove from heat, cover, and refrigerate until chilled, about 30 minutes.
• Spoon some stewed strawberries over each ramekin to serve.

WHITE CHOCOLATE PANNA COTTA WITH STEWED STRAWBERRIES

Steps:

• Combine chocolate, cream, sugar and vanilla in a medium saucepan. Stir over low heat until chocolate has melted and mixture is smooth.
• Place boiling water in a small bowl. Sprinkle over gelatine and stir until dissolved. Stir into chocolate mixture until smooth.
• Pour mixture into a jug and divide between 6 espresso glasses or 1/2-1 cup tea cups. Chill for 4 hrs, or until set.
• For Stewed Strawberries, combine ingredients (strawberries, castor sugar and orange juice) in a medium saucepan and simmer, covered, for 2-3 minutes, until mixture is syrupy and strawberries have softened. Remove. Chill. Serve a spoonful over each panna cotta.