Chocolate Panna Cotta

Name: Chocolate Panna Cotta
Cuisine: Italian
Ingredients: 2 sheets (4 g) gelatin; ¾ cup (200 ml) whole milk; 1 ¼ cups (300 ml) whipping cream; Weigh the chocolate according to its cocoa content:; Weigh the chocolate according to its cocoa content:; 4 oz. (110 g) bittersweet chocolate, 70 percent cocoa; Or 4 ½ oz. (130 g) bittersweet chocolate, 60 percent cocoa; Or 4 ½ oz. (130 g) bittersweet chocolate, 60 percent cocoa; Or 4 ½ oz. (130 g) bittersweet chocolate, 60 percent cocoa; Or 5 ½ oz. (160 g) milk chocolate, 40 percent cocoa; Or 5 ½ oz. (160 g) milk chocolate, 40 percent cocoa; Or 6 ⅙ oz. (175 g) white chocolate, 35 percent cocoa; Or 6 ⅙ oz. (175 g) white chocolate, 35 percent cocoa

Preparation info

Difficulty
Easy

Appears in

Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

About

Ingredients

2 sheets (4 g) gelatin
¾ cup (200 m

Europe
Italy
Dessert
Microwave
Mediterranean

Method

Soften the gelatin in a bowl of very cold water. Bring the milk and cream to the boil. When the gelatin has softened, wring out the water and dissolve it in the milk-cream mixture. Remove from the heat as soon as it has dissolved.

Chop the chocolate and melt it slowly in a bain-marie or in the microwave oven (on “defrost” or at 500 W maximum, stirring