Torta Al Cioccolato E Panna Cotta Food

HONEY PANNA COTTA

Steps:

• Prepare six dariole or timbale moulds by brushing lightly with almond oil or a very light tasting oil. (I have used cooking spray successfully). Place the moulds on a tray- this makes it easier later with transferring to the refrigerator.
• Sprinkle the gelatine over the warm water and microwave on medium for 30 seconds, or until the gelatine has dissolved.
• In a seperate bowl, heat the milk and honey on High for 2 minutes.
• Strain the gelatine mix into the hot milk/honey mixture. Quickly stir to combine.
• Whisk in the cream and a couple of drops of vanilla essence.
• Pour the custrad into your moulds. Loosely cover with plastic cling wrap. Chill for at least 4 hours.
• Remove from fridge approx 30 mins prior to serving. I usually do this as we are about to eat our main meal.
• To serve- remove pannacotta from moulds. Lightly brush the top of the custard with water. Run a small bladed knife around the outside of the ustard. Invert onto plates and serve with your choice of fruits, sauce, berry coulis or a drizzle of honey.
• If the custard did not centre on the plate when removed from the mould, you should be able to slide it over (that was the reason for the brushing of water).

BLUEBERRY PANNA COTTA

Steps:

• Pour cold water into a microwave =-safe cup and sprinkle with gelatin.
• Wait 5 minutes; heat it in the microwave for 15 seconds.
• Gently whisk together the yogurt, cream and honey, then stir in the gelatin.
• Divide the mixture among 6 espresso cups or small glasses.
• Chill for at least 3 hours.
• Run a knife around the edges of the cups to unmold the panna cottas onto plates.
• Mix the blueberries with the sugar.
• Spoon an equal amount beside each panna cotta.
• Serve.

COCONUT PANNA COTTA

Steps:

• Add 1/4 cup very cold water to a bowl. Sprinkle water with gelatin. Set aside to soften 5 minutes or so.
• Meanwhile, in a medium saucepan add Coconut Milk, sugar and salt. Stirring, bring to a boil. Remove from heat.
• Stirring, add gelatin mixture to Coconut Milk. Mix until gelatin is completely dissolved. Divide coconut milk mixture among custard cups and cool. Cover with plastic wrap and refrigerate until set, 4 hours or more, preferably overnight.
• Serve right from custard cups; or unmold by running a small knife around edges and dipping cups in hot water for 20 seconds.
• Invert cups onto plate and top with chopped, or puréed mango.

MEYER LEMON AND HONEY PANNA COTTA

Steps:

• For the panna cotta:.
• Dissolve the gelatin powder in 1/4 cup/60 ml of cold water. Let it rest for 3 minutes.
• Put the milk and cream in a saucepan. Add the vanilla seeds and pod, lemon zest and honey (keep the lemon juice for the caramel). Slowly bring to a boil. Add the gelatin and continue cooking until it's completely dissolved, about 2 minutes. Remove from heat and let zests infuse for 5 minutes.
• Strain through a fine sieve and divide into 4 glasses. Put it in the refrigerator and let sit for at least 4 hours.
• For the caramel:.
• Heat the powdered sugar in a saucepan on low heat until it melts and turns into a golden color, about 5 minutes. Add in butter, lemon juice, and cream. Turn off the heat, and let it sit for 2 minutes.
• For serving:.
• Serve the panna cotta with the lemon caramel sauce and supreme of Meyer lemon to garnish.

CHOCOLATE PANNA COTTA WITH AMMARETTO WHIPPED CREAM

Steps:

• Preheat the oven to 350*F. Butter a 2-quart casserole dish.
• In a small saucepan, combine the 1 1/2 cups of milk, granulated sugar, and the vanilla. Bring to a simmer and stir until the sugar is dissolved. Remove from the heat.
• In a small bowl, sprinkle the gelatin over the remaining 1/2 cup of cold milk and let it dissolve for 2 minutes.
• Combine the cold milk and gelatin with the hot milk and sugar.
• Stir to dissolve the gelatin, about 5 minutes. (Heat the milk gently if the gelatin is not dissolving easily.).
• When the gelatin is dissolved, combine the eggs with the warm milk mixture, whisking constantly to avoid scrambling the eggs.
• Pour the mixture through a fine mesh strainer into a large measuring cup or small pitcher.
• Meanwhile, melt the chocolate over simmering water in a double boiler.
• When the chocolate is melted, gradually combine the milk and egg mixture with the melted chocolate, stirring between each addition to create a smooth chocolate mixture.
• Pour the mixture into the prepared dish.
• Sprinkle the top with almonds.
• Place the casserole dish in a larger baking pan or roasting pan and add hot water to the larger pan until the water comes halfway up the sides of the casserole dish.
• Place both pans in the oven and bake until the sides are firm and the center just jiggles slightly, about 1 hour.
• Remove from the oven and let cool for 30 minutes.
• Just before serving, whip the cream to soft peaks in a medium bowl using a whisk or electric hand mixer.
• Add the confectioners' sugar and almond liqueur and whip to combine.
• Spoon the panna cotta into individual serving bowls and dollop the top with the almond whipped cream.

TORTA AL CIOCCOLATO E PANNA COTTA

Steps:

• Prepare the cake:
• Preheat oven to 350°F
• Spray two 10-inch-diameter springform pans with 2 1/2-inch-high sides with nonstick spray.
• Place chocolate and cocoa in medium bowl. Pour hot coffee and hot water over; whisk until smooth.
• Whisk flour, baking powder, baking soda, and salt in another medium bowl.
• Using electric mixer, beat oil and both sugars in large bowl 1 minute (mixture will be crumbly). Add eggs 1 at a time, beating to blend after each addition.
• Beat in sour cream. Mix in half of dry ingredients.
• Beat in chocolate mixture. Add remaining dry ingredients; beat on low speed just to blend (batter will be thin).
• Divide batter between pans (layers will be shallow).
• Bake cakes until tester inserted into centers comes out clean, about 20 minutes. Cool in pans on rack.
• Prepare the panna cotta:
• Place 1/2 cup water in small bowl. Sprinkle gelatin over; let soften 10 minutes.
• Place both chocolates in large metal bowl.
• Combine cream, milk, sugar, and vanilla extract in large saucepan. Scrape in seeds from vanilla beans; add beans. Bring to boil, stirring until sugar dissolves; remove from heat.
• Add gelatin mixture; whisk to dissolve.
• Pour cream mixture over chocolates in bowl; whisk until completely melted.
• Place bowl over a larger bowl of ice water. Stir often until mixture thickens like pudding, draining off water and adding more ice to larger bowl as needed, about 30 minutes. Remove from over water.
• Pour 1/2 of panna cotta over cake in 1 pan (mixture may drip down sides of cake). Freeze 45 minutes. Keep remaining panna cotta at room temperature.
• Remove pan sides from second cake. Using large metal spatula, carefully slide cake off of pan bottom and place atop panna cotta in cake pan. Pour remaining panna cotta over, filling pan completely. Chill overnight.
• Prepare the chocolate band:
• Line large baking sheet with foil; set aside.
• Place another large sheet of foil on work surface; place waxed paper strips atop foil, spacing apart.
• Stir chocolate in medium bowl set over pan of simmering water until smooth. Pour half of melted chocolate down center of each waxed paper strip. Using small offset spatula, spread chocolate to cover strips evenly, allowing some of chocolate to extend beyond edges of paper strips, making sure strips are completely covered.
• Using fingertips, lift strips and place on foil-lined sheet. Chill until chocolate just begins to set but is still completely flexible, about 2 minutes.
• Cut around pan sides to release cake. Remove pan sides from cake.
• Using fingertips, lift 1 chocolate band from foil. Wrap band around cake, waxed-paper side out, lining up 1 long edge with bottom of cake (band will be higher than cake). Repeat with second band, arranging so ends just meet, pressing band onto uncovered side of cake. If bands overlap, trim any excess paper and chocolate.
• Using fingertips, press top edge of band in toward cake, forming slight ruffle. Chill until chocolate sets, 5 minutes. Gently peel off waxed paper. Chill cake. Chill.