|
Baking Corner
| Regional
Foods | Cooking
Articles
|
Hints & Tips
| Culinary
Dictionary
|
Newspaper
Columns
I adapted this recipe from the Bon Appetit Magazine, August 2004. This dessert is so fantastic! Serve this with
some port wine. Photo by Pornchai Mittongtare.
Panna Cotta literally translates as "cooked cream" in Italian. These softly set and creamy Italian puddings are so
silky-smooth they slip down beautifully at the end of a meal. Flavored with coffee and served with a chocolate cream adds a new look to this popular
Italian dessert. They are also perfect for dinner partiesbecause they can be made a day or two in advance and kept refrigerated until ready to be served.
Check out all of Linda's
Puddings, Creams, and Custard Recipes.
Chocolate Panna Cotta with Port-Balsamic Cherries Recipe
Recipe Type:
Puddings, Creams, & Custards,
Chocolate,
Cherries,
Balsamic Vinegar,
Dessert,
Gelatin
Cuisine: Italian
Yields: 6 servings
Prep time: 30 min
Chill time: 24 hrs
Ingredients:
Vegetable oil or olive oil
1 cup whole milk
1 envelope of unflavored
gelatin (approximately 2 1/2 teaspoons)
2 cups
heavy cream*
1/2 cup granulated sugar
5 ounces bittersweet or semisweet
chocolate, chopped
1/2 teaspoon pure vanilla extract
Port-Balsamic Cherries (see recipe below)
* Half & half, buttermilk, whole milk, and/or sour cream may be
substituted for part of the cream.
Preparation:
Brush six (6) 3/4-cup glass custard cups with oil.
In a medium-size bowl, add milk; sprinkle the gelatin over the milk, and let stand until
gelatin is softened, about 5 minutes.
In a large saucepan, combine heavy cream and sugar. Bring cream
just to a simmer (do not let it boil), whisking occasionally until sugar has completely
dissolved; remove from heat. Add chocolate and whisk until thoroughly melted. Add the softened gelatin mixture and whisk to completely dissolve the gelatin. Add
vanilla extract.
Working in
two batches, transfer mixture to blender and
use only three on/off turns to just fully blend
mixture (do not over mix). Divide mixture
among custard cups. Cover and chill 24
hours. Can be made two days ahead. Keep
chilled.
Prepare Port-Balsamic Cherries. Refrigerate until
ready to serve.
To unmold
the chilled Panna Cottas
and serve, carefully dip bottom of each
ramekin in a baking pan of hot water
briefly, approximately 1 1/2 minutes. Run a
thin knife around edge of each ramekin to
loosen it from the inside of the bowl. Wipe
the outside of the mold dry and place on
individual chilled serving plate (topside
down). Invert the custard onto the plate and
carefully lift off ramekin (shake gently to
release).
Spoon
prepared Port-Balsamic Cherries sauce over
each Panna Cotta and serve.
Makes 6 servings.
Port-Balsamic Cherries:
1 pound fresh or frozen sweet cherries, stemmed, pitted
3/4 cup Port
wine
1/2 cup granulated sugar
2 tablespoons good-quality aged
Balsamic Vinegar
If cherries are frozen, let thaw before using.
In a large heavy skillet
over high heat, stir together cherries, port wine, sugar,
and balsamic vinegar until sugar dissolves. Bring just to a
boil; reduce heat to medium and simmer until cherries are
soft and wooden spoon leaves a path in the sauce when drawn
across bottom of skillet, approximately 15 minutes.
Remove
from and heat and let cool to room temperature. Refrigerate
for at least 3 hours or overnight. NOTE: Can be made 2 days
ahead. Cover and refrigerate.
| 
