Two-Tone Chocolate Espresso Panna Cotta
Appealing to adult tastes, this make-ahead dessert just waits in the refrigerator to show off its spectacular flavour.
Servings: 8
Ingredients:
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per serving: about | - |
| cal | 609 |
| pro | 10 g |
| total fat | 45 g |
| sat. fat | 27 g |
| carb | 49 g |
| fibre | 2 g |
| chol | 127 mg |
| sodium | 105 mg |
| % RDI: | - |
| calcium | 21% |
| iron | 6% |
| vit A | 35% |
| vit C | 2% |
| folate | 5% |
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Curly Marble Shards (see More Information below )
Chocolate Layer:
2 pkg unflavoured gelatin
2 cups (500 mL) milk
6 oz (175 g) milk chocolate, chopped
2 cups (500 mL) whipping cream
2/3 cup (150 mL) granulated sugar
2 tsp (10 mL) instant coffee granules
Vanilla Layer:
1 pkg unflavoured gelatin
1 cup (250 mL) milk
1 cup (250 mL) whipping cream
1/3 cup (75 mL) granulated sugar
1 tsp (5 mL) vanilla
Preparation:
Chocolate Layer: In small saucepan, sprinkle gelatin over milk; let stand for 5 minutes. Warm over low heat until dissolved; remove from heat.
Place milk chocolate in bowl. In separate saucepan, bring cream, sugar and coffee granules just to boil, stirring to dissolve sugar; pour over chocolate and stir until melted. Stir in gelatin mixture. Pour into eight 1-cup (250 mL) wine or martini glasses or bowls. Refrigerate until firm, about 2 hours.
Vanilla Layer: In small saucepan, sprinkle gelatin over milk; let stand for 5 minutes. Warm over low heat until dissolved; remove from heat.
In separate saucepan, heat cream with sugar until dissolved and bubbles form around edge. Stir in gelatin mixture; stir in vanilla. Pour over chocolate layer. Refrigerate until firm, about 2 hours. (Make-ahead: Cover and refrigerate for up to 2 days.)
With skewer or tweezers, arrange a couple of Curly Marble Shards upright in centre of each serving.
Additional Information
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Curly Marble Shards:
2 oz (60 g) bittersweet or semisweet chocolate, chopped
1 oz (30 g) white chocolate, choppedIn bowl over saucepan of hot (not boiling) water, melt bittersweet chocolate; set aside. In separate bowl over same saucepan, melt white chocolate. Spread bittersweet chocolate onto back of rimmed baking sheet as thinly as possible. Drizzle with white chocolate; swirl with tip of knife. Refrigerate until firm, about 15 minutes.
Let chocolate stand at room temperature to soften slightly, about 1 minute. Using edge of metal lifter, firmly scrape chocolate away from you into curly shards. If chocolate is too firm, let stand at room temperature until easy to scrape. If too soft, refrigerate until firm. Arrange on waxed paper--lined baking sheet; refrigerate until firm, about 20 minutes. (Make-ahead: Cover with plastic wrap; refrigerate for up to 2 days.)
Source
Canadian Living Magazine: December 2004
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