MILK CHOCOLATE PANNA COTTA
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 8
Steps:
- Place six 8-ounce ramekins on a baking sheet; set aside. Pour the milk in a small bowl. Sprinkle the gelatin evenly over the milk, and let soften for 5 minutes.
- Combine cream and sugar in a medium saucepan. Place over medium-high heat, and bring to a boil, stirring to dissolve sugar. Add gelatin mixture, whisking to combine. Remove from heat, and stir in chocolate and vanilla. Whisk until thoroughly combined. Pour through a fine sieve into a large glass measuring cup. Divide mixture evenly between ramekins; chill until set, at least 4 hours.
- To serve, top with whipped cream and sprinkle with edible gold dust, if desired.
SILKY, CREAMY CHOCOLATE PANNA COTTA
Provided by Food Network
Categories dessert
Time 6h20m
Yield About 6 servings
Number Of Ingredients 8
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
This comes from IGA's list of recipes. To vary the flavour you can replace the chocolate with 2 teaspoons instant coffee or 1 teaspoon finely grated orange or lemon peel. Cook time does not include refrigeration time.
Provided by Studentchef
Categories Dessert
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
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 PANNA COTTA
I haven't made this yet. I got it out of a magazine and it looked really good. Cook time includes chill time.
Provided by Zaney1
Categories Dessert
Time 2h40m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 436.1, Fat 21.6, SaturatedFat 13.3, Cholesterol 67.6, Sodium 265.5, Carbohydrate 52.1, Fiber 2.4, Sugar 45.9, Protein 10.8
INDIVIDUAL CHOCOLATE "PANNA COTTAS"
These creamy gelatins are made with reduced-fat cream cheese and skim milk in place of the traditional heavy cream -- but with a bit of semisweet chocolate, they still taste decadent.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 2h20m
Number Of Ingredients 7
Steps:
- In a small saucepan, sprinkle gelatin over 1/2 cup cold milk. Let stand until gelatin softens, about 5 minutes. Cook over low, stirring until gelatin has dissolved (it will feel smooth when rubbed between fingers), about 3 minutes. Add sugar; stir until dissolved. Add remaining cup of milk; cook over low until warm (do not boil), about 2 minutes. Remove from heat.
- Place chocolate in a microwave-safe bowl; heat on high in 20-second increments, stirring between each, until melted. Add cream cheese to chocolate; using a rubber spatula, stir until uniform in color. Pour cup gelatin mixture into chocolate mixture; stir until smooth. Gradually add remaining gelatin mixture, then salt, stirring until smooth. Divide among 4 small glasses; refrigerate until firm, at least 2 hours. Serve topped with sour cream, if desired.
Nutrition Facts : Calories 231 g, Fat 11 g, Fiber 1 g, Protein 8 g
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