A scrumptious mix of sugary flavors, the Panna Cotta has its origins from Italy. With a recipe prepared by Chef Thierry Le Baut, Technical Director, prepare this custard dessert made of sugar, milk and cream. The name Panna Cotta translates to "cooked cream", as the earliest versions were made of thick cream.
Egg whites 150g
Vanilla extract 1mL
Gelatine sheets 7g
Chocolate (70% cocoa) 100g
Whipped cream 70g
Preparing the cream mixture:
- In a saucepan, combine the cream, sugar and vanilla extract over medium heat until the sugar dissolves. Remove from the heat, and set aside to warm up to 35°C. Use a digital thermometer to check its temperature.
- In a bowl, mix the egg whites with the cream, sugar and vanilla extract mix using a whisk.
- Meanwhile, prepare six glasses to pour the mixture into.
- Pour the cream mixture diagonally on one side of a glass, and place in an oven at 100°C for 40 minutes. Do the same procedure for the 5 other glasses.
- Once done, cool down completely by putting the glasses in the refrigerator until the chocolate mixture is ready.
Preparing the chocolate mixture:
- Soak the gelatin sheets in cold water for 5-10 minutes until it softens. Set aside.
- Melt the chocolate using a double boiler or in the microwave at 50°C. Remove from the heat, and set aside.
- In a saucepan, heat the cream and sugar until it is warm enough.
- Add the rehydrated gelatine sheets and melted chocolate to the heated cream and sugar. Mix well.
- Pour the milk into the mixture, and stir.
- Remove from the heat, and set aside to cool down at 20°C. Use a digital thermometer to check its temperature.
- Once cool enough, stir in the whipped cream.
- Take out the glasses with cream mixture from the refrigerator, and add the chocolate mixture by pouring it diagonally on the other side of the glasses.
- Place the panna cotta back in the refrigerator, and allow it cool before serving.
You may also garnish your panna cotta with some raspberries on top.