Friday, July 30, 2010

Chocolate Panna Cotta

  • 2 cups cold whole milk
  • 1 cup sugar
  • 1 tsp. pure vanilla
  • 1 packet unflavored gelatin
  • 4 eggs lightly beaten
  • 1 (12 oz) bag bittersweet chocolate chips
  • 1/4 cup toasted sliced almonds

Preheat oven to 350. Butter a 2- quart casserole dish.

In a small saucepan, combine 1 1/2 cups of the milk, sugar, and vanilla. Bring to a simmer and stir until sugar is dissolved. Remove from heat.

In a small bowl, sprinkle the gelatin over the remaining 1/2 cup 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 min. (Heat the milk gently if the gelatin is not dissolving). When 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 lg. measuring cup or small pitcher.

Meanwhile, melt the chocolate over simmering water in a double boiler. When the chocolate is melted, gradually combine the mild 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 large 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 the panna cotta until the sides are firm and the center just jiggles slightly. (about 1 hour). Remove from oven and let cool for at least 30 minutes. Serve with whipping cream. (4-6 servings)

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