Dark Chocolate Caramel Panna Cotta Food

PANNA COTTA WITH CARAMEL SAUCE

Steps:

• Combine sugar and 1 cup of half-and-half in a medium saucepan over medium-low heat, whisking until combined. Add remaining half-and-half, heavy cream, and vanilla and cook for 3 minutes.
• Meanwhile, in a small bowl, whisk together hot water and gelatin, whisking until gelatin dissolves. Whisk gelatin mixture into half-and-half mixture until thoroughly combined.
• Remove from the heat and pour into ramekins or cupcake tins and chill for at least 2 hours or overnight until set.
• Remove panna cotta from refrigerator. Dip the bottoms of the ramekins or cupcake tin into a warm water bath for about 15 seconds. Turn out the panna cotta forms onto serving plates. Top with Orange Caramel Sauce and let run down sides. Serve while sauce is still warm.
• Melt the butter and brown sugar together in a small saucepan over medium heat. Add the orange juice and star anise and simmer until smooth and thick, about 5 minutes. Stir in the orange zest and remove from heat.

SALTY CARAMEL PANNA COTTA

Steps:

• For the ganache: Boil the heavy cream in a saucepan over medium-high heat. Pour the cream into a bowl over the milk chocolate and whisk until the chocolate is melted. Pour one ladle of ganache into the bottom of 8 double rocks glasses. Put in the refrigerator and allow to cool while you make the caramel sauce and panna cotta.
• For the caramel sauce: Boil the heavy cream in a saucepan over medium-high heat. Put the sugar in a separate saucepan. Add a pinch of fleur de sel to the sugar. Heat the sugar over medium-high heat until it starts to turn a caramel color, 6 to 10 minutes. Slowly add the cream to the dark caramel sauce and whisk together. Allow to cool.
• For the panna cotta: Pour 3/4 cup of the milk in a bowl. Sprinkle the powdered gelatin over the milk. Heat the remaining 1 cup milk and the heavy cream in a saucepan over medium-high heat and bring to a light simmer. Pour the milk and cream mixture over the gelatin mixture and whisk until dissolved. Pour the salty caramel sauce into the mixture, whisking as you pour. Distribute evenly into the double rocks glasses over the ganache. Place in the refrigerator for 2 to 3 hours.
• When the panna cotta is chilled, garnish with salted peanuts, Caramelized Popcorn, whipped cream or milk chocolate shavings
• Make a dry caramel with the glucose and sugar. Heat until it is light caramel in color. Add the butter and mix until melted. Add the salt and baking soda and mix until incorporated. Add the popcorn and toss until evenly coated. Pour on a silicon mat to cool.

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.

DARK CHOCOLATE PANNA COTTA

Steps:

• Place cranberry sauce in a food processor; cover and process until pureed. Strain and discard pulp. Stir in 3 tablespoons liqueur; set aside., In a small bowl, sprinkle gelatin over milk; let stand for 1 minute. Meanwhile, place chocolate in another small bowl. In a small saucepan, bring cream, sugar and salt just to a boil. Pour over chocolate; whisk until smooth., Stir a small amount of chocolate mixture into gelatin mixture until gelatin is completely dissolved. Stir in 1 cup cranberry puree and vanilla. Pour into eight 6-oz. custard cups. Cover and refrigerate for 8 hours or overnight. , In a small bowl, combine the remaining cranberry puree and liqueur; cover and refrigerate until serving., Unmold onto serving plates. Serve with sauce and garnish with raspberries and mint if desired.

DARK CHOCOLATE CARAMEL PANNA COTTA

Steps:

• For caramel, in a medium heavy saucepan, stir together the 1/4 cup whipping cream, the butter, brown sugar, and corn syrup. Bring to a boil over medium-high heat, whisking occasionally; reduce heat to medium. Boil gently for 2 additional minutes. Remove from heat; stir in vanilla. Set aside while preparing chocolate mixture.
• Place water in a small bowl. Sprinkle gelatin over the surface. Let stand for 5 minutes to soften.
• For chocolate mixture, in a medium saucepan, combine the 1 cup whipping cream and the granulated sugar. Heat over medium-low heat until the mixture almost comes to a boil. Remove from heat. Add softened gelatin; stir until it dissolves. Add Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips. Let stand for 5 minutes. Stir to mix in chocolate. Whisk in sour cream.
• Fill twelve 2-ounce shot glasses, ramekins, or other small dessert dishes 1/3 to 1/2 full of chocolate mixture. Chill for 20 minutes or until just set. Divide caramel evenly among the glasses; chill for 15 minutes. Spoon on or pour in the remaining chocolate mixture. Chill for at least 30 minutes.
• In a small bowl, beat the 1/4 cup whipping cream and the powdered sugar until soft peaks form (tips curl). To serve, top each panna cotta with a dollop of whipped cream,and, if desired, a piece of Ghirardelli Milk & Caramel SQUARES™ Chocolate.

WHITE CHOCOLATE PANNA COTTA WITH DARK CHOCOLATE SAUCE

Steps:

• For Panna Cotta:.
• Sprinkle gelatin over 1/4 cup milk in a small bowl; stir until moistened. Let stand 5 minutes. (Mixture will be lumpy.).
• Cook whipping cream, chocolate morsels, and sugar in a saucepan over medium-low heat, stirring occasionally, 4 minutes or until morsels are melted and sugar is dissolved.
• Remove from heat, and add gelatin mixture, stirring until mixture is dissolved.
• Stir in remaining 1 1/4 cups milk.
• Pour mixture evenly into 4 to 6 stemmed glasses or 6 (8-oz.) ramekins. Cover and chill 24 hours. Serve with Dark Chocolate Sauce. Garnish, if desired.
• For Dark Chocolate Sauce:.
• Microwave chocolate and cream in a small microwave-safe bowl at HIGH 1 1/2 minutes or until melted and smooth, stirring every 30 seconds.
• Drizzle spoonfuls on panna cotta immediately before serving if using stemmed glasses or invert the panna cottas onto a puddle of the chocolate sauce.