Panna Cotta (Italian Flan) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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I got this recipe off the internet, but haven't tried it yet. I thought I'd put it here for safe-keeping and easy access. Prep and cooking time do not include refridgeration time, and is a guesstimate. Ingredients:
1 cup heavy cream |
1 cup whole milk |
1 vanilla bean, seeded |
1 1/2 teaspoons unflavored gelatin |
2 ounces powdered sugar |
6 ounces bittersweet chocolate, chopped |
3 tablespoons agave nectar |
1/3 cup hot water |
Directions:
1. In 2 quart saucepan pour in heavy cream, milk and seeded vanilla bean, along with the seeds.
2. Sprinkle the unflavored gelatin powder over mixture and whisk in thoroughly. Let rest for 5 minutes for gelatin to bloom. Then over med heat, bring mixture to a gentle boil, whisk until gelatin is dissolved, about 5 minutes.
3. Whisk in powdered sugar and remove from heat.
4. Remove vanilla bean pod. Strain mixture, if desired.
5. Pour into 6-4oz ramekins and cool on counter for about 15 minutes, then refridgerate for at least 3 hours.
6. To remove set mixture, dip ramekins in hot water 1/2 way up their side for a few seconds, then invert onto a plate.
7. Dark chocolate sauce:.
8. Place a glass bowl over top of, resting on a medium saucepan, that contains enough water in the saucepan to heat bowl. Bring water to a simmer, add chocolate, stir until melted. Whisk in agave nectar and 1/3 cup of hot water. Heat and stir until smooth.
9. Circle Panna Cotta on plate with sauce, or drizzle over the top.
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