|Copyright 2013 LtDan'sKitchen blogs|
The recipe is from the Williams-Sonoma website. I was intruiged by the fact that part of the cream base was substituted with Mascarpone cheese. Looking back now, I wish that I stuck to using more cream instead of the cream cheese. For a good panna cotta, you want to start with a thick base but it should be uniform in texture so that it sets as one solid mass. In the end, the cream cheese was not melted enough and you can see bits of it once cooled. Overall though, the taste of the panna cotta was delicious. Sweet with a hint of tartness from the cream cheese. Still, I'm probably being overcritical but I wish I used plain heavy cream.
Chocolate Panna Cotta - Adapted*
4 1/2 cups heavy cream
3/4 cups cream cheese or more cream
6 tbsp brown sugar
1 tsp instant coffee
1 tsp vanilla extract
3 3/4 tsp unflavored gelatin
6 oz semisweet chocolate
1. In a heavy-bottomed pot, heat the cream and the cream cheese over
medium low heat. Make sure the cream does not boil. Use a whisk to mix
the cream cheese into the cream.
2. Once warm and smooth, take about 1/2 cup of the cream base and
transfer into a small bowl. Add the gelatin into it and let stand until the
gelatin has softened.
3. Return the reserved cream with the gelatin into the cream base. Add the
chocolates, brown sugar and instant coffee and mix until smooth.
4. Turn off the heat and pour the mixture into a large measuring bowl over a
fine sieve. Stir in the vanilla.
5. Grease 6-7 ramekins with unsalted butter and pour the chocolate mixture
until about three fourths full. Cover with clingwrap and cool in the fridge
until set. This will take about 4-6 hours.
6. To serve, dip the ramekin into a hot water bath for about 5 seconds.
Loosen the panna cotta from the ramekin by running a sharp knife on the
sides. Invert onto a plate and serve with strawberry sauce, a dollop of
whipped cream and grated chocolates.
*Williams-Sonoma: Chocolate Panna Cotta