Panna Cotta or Mousse, who cares, it’s yummmmm
A few weeks back I accompanied a friend while she went on her wedding dress shopping. It was an exhausting evening for her what with all the dresses she got in and out of. So we decided to get some dinner before we headed back home. And we landed up at Macaroni Grill. The side of bread and the entrees we ordered there were awesome. We then debated on whether or not to order a dessert and then we ended up ordering one each. I ordered the Panna Cotta with fresh Berries and it was definitely one of the BEST DESSERTS I have ever eaten at a restaurant.
Ever since I have been thinking of and contemplating making Panna Cotta at home. Then a couple of weeks back when I went to the store to pick up the ingredients for the Roasted Red Pepper and Tomato soup with fresh basil, I picked up the ingredients to make some Panna Cotta at home.
I think this would be an appropriate place to mention a blog I really love. I have made a few of the dishes following the recipes on the blog and they turned out to be amazingly good. The blog is http://www.passionateaboutbaking.com/ and I have adapted my panna cotta recipe from there.
- 3 cups whipping cream
- 3 1/2 teaspoons unflavored gelatin
- 5 tablespoons granulated sugar
- 3 tablespoons cocoa powder (I used Nestle hot chocolate powder)
- 200-250 grams milk chocolate chips
- Measure 3/4 cup of the whipping cream. Sprinkle the gelatin over the cream and set aside.
- Mix the sugar and cocoa powder in a sauce pan and add the 2 1/4 cups of whipping cream.
- Heat the mixture over medium heat to a simmer.
- Remove the saucepan from the heat and add the chocolate chips and stir to dissolve the chips.
- Heat the saucepan on a low flame to dissolve the chocolate to a smooth consistency.
- Add the softened gelatin and cream mixture to the saucepan and make sure the heat is on low as you do not want to heat the mixture to a simmer.
- Once the gelatin has completely dissolved remove the saucepan from the heat. Use a fine strainer and strain the mixture into a big bowl.
- Transfer the Panna Cotta into smaller individual serving bowls.
- Leave the Panna Cotta in the refrigerator for 3 hours or till it sets. (I left it in the refrigerator overnight)
The entire recipe from prep to refrigerating takes about 15-20 minutes. This wasn’t like the Panna Cotta I ate at Macaroni Grill but it was absolutely delicious. But I must warn you this is not for the health conscious foodie. This is one of those sins you allow yourself to indulge in once in a long long while.
The original recipe can be found at http://www.passionateaboutbaking.com/2008/04/dark-chocolate-panna-cotta-its-all-about-the-kidz-in-us.html. I adapted it based on some of the ingredients I already had at home. I replaced the dark chocolate with milk chocolate and instead of using authentic cocoa powder, I used the hot chocolate powder.