There’s something about the term panna cotta that makes me think of some fancy restaurant dessert. I imagine candlelight, soft romantic music in the background, a waiter attentive to my every move, and a check that makes me thankful I’m not paying.
So when panna cotta was this month’s DB challenge, I was a little bit apprehensive – until I read the actual recipe! It’s even easier than making its down-home counterpart chocolate pudding. The whole thing was whipped up and in my fridge in a quick 15 minutes. And, let me tell you, it tasted wonderful. Creamy, chocolate-y, and with a tiny adaptation of adding the zest of an orange to the cream, it had a little something extra.
The February 2011 Daring Bakers’ challenge was hosted by Mallory from A Sofa in the Kitchen. She chose to challenge everyone to make Panna Cotta from a Giada de Laurentis recipe and Nestle Florentine Cookies.
(I did not include the cookie recipe in this post, please see Mallory’s blog for that. I made a similar cookie for my Lace Cannolis last month though!)
Chocolate Panna Cotta
adapted from Bon Appetit
Makes 4-6, depending on size.
- 1 c whole milk
- 1 tbsp unflavored powdered gelatin
- 1 orange
- 2 c whipping cream
- 1/2 c sugar
- 1/2 tsp vanilla extract
- 3/4 c bittersweet or semisweet chocolate, chopped
Pour milk into a bowl and sprinkle gelatin over the top. Set aside to sit 3-5 minutes.
Meanwhile, slice off the peel of the orange in big chunks, trying not to get any of the bitter white pith underneath. Set aside the flesh for garnish later. Place a medium-sized saucepan over medium heat and add in cream, orange peel, sugar, and vanilla. Bring to a low boil, then strain out orange peel. Pour mixture back into saucepan and add in the chocolate, whisking until melted. Whisk in the gelatin until the gelatin is completely dissolved. Pour into ramekins and chill overnight or 6-8 hours before serving. Garnish with orange segments and florentine cookies.
Have you made anything “fancy” lately?