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Chocolate Panna Cotta

It feels like I have been away from this space for ages. I couldn’t help being roped in for an event, in which I had to sing a couple of songs. Once in, it was practice, practice and more of it. Though I enjoy singing, I really missed the Blog and the opportunity to post new recipes. I think that’s the feeling you get when you are pulled away from something you really Love to do. So here I am, back to what I love to do the most….

Chocolate Panna Cotta is a dessert I made for our guests during the last weekend. It was well received with rave reviews. I got the recipe from Manus menu. The recipe is for 4 servings

Chocolate Panna Cotta

Source: Manu’s Menu

Chocolate Panna Cotta

It feels like I have been away from this space for ages. I couldn't help being roped in for an event, in which I had to sing a couple of songs. Once in, it was practice, practice and more of it. Though I enjoy singing, I really missed the Blog and the opportunity to post new recipes. I think that's

Ingredients
  

  • 300 ml Cream - (I used Amul fresh cream)
  • 100 ml Milk
  • 100 gms Dark chocolate chopped
  • 80 gms Sugar
  • 2 teaspoons Gelatin - (Vegetarians can use same quantity of agar-agar)
  • 1/4 teaspoon Vanilla extract

Instructions
 

  • Take 2 tablespoons of water in a bowl and sprinkle the gelatin on it .
  • Keep aside for 5-10 minutes for it to bloom.
  • Put the cream, milk and sugar in a pot and cook it on a slow fire until the mixture boils.
  • Remove from the fire and add the chopped chocolate and vanilla extract and stir well till the chocolate is melted completely.
  • Melt the gelatin in a double boiler till the gelatin dissolves.
  • Add the gelatin mixture to the chocolate mixture and stir till well blended.
  • Strain into moulds and refrigerate for approximately 2-4 hours.
  • Unmould and decorate to your taste.

Notes

Note
For those using agar-agar, dissolve the agar-agar in 8 teaspoons of hot water and keep aside for 10 minutes.�Bring the mixture to a boil.�Simmer for a few minutes.�Mix well with the remaining warm ingredients.�Pour into moulds and refrigerate for setting.
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