Saturday, November 16, 2013

Chocolate and Vanilla Panna Cotta with Raspberry Coulis

My second dessert post finally. Had our anniversary dinner at home recently and wifey insisted to make at least one dish. I urged her to make dessert since she's the one with the sweet tooth.
Chocolate and Vanilla Panna Cotta with Raspberry Coulis topped with Vanilla Ice Cream
Resulting dessert is what you see here. Creamy and rich Panna Cotta, with the acidity of the coulis to cut through the richness. The crushed almonds give a nice crunch and nutty flavour. Topped with Ice Cream, need I say more?

This is a great dessert to serve at house parties. Can be made up to 2 days in advance. 

Here are the ingredients for 2-3 (depending on the size of your remekins)
Chocloate Panna Cotta
125ml - Whipping cream
125ml - full cream milk
20 grams sugar
5 grams cocoa powder
20 grams dark chocolate
1.5 teaspoon gelatine powder
1/2 cup roasted almonds  - (blitzed in a food processor to desired consistency)
Some store bought good quality vanilla ice-cream

Vanilla Panna Cotta
125ml - Whipping cream
125ml - full cream milk
20 grams sugar
1 teaspoon vanilla extract
1.5 teaspoon gelatine powder

Raspberry Coulis
1 cup fresh raspberries (frozen will do fine, just thaw them first)
juice of half a lemon
1 tablespoon sugar

1. Place milk, cream, cocoa powder, dark chocolate and sugar into a small pot and bring to a gentle simmer. Heat until the all the chocolate has melted. Stir gently, mixing well.
Add gelatine powder in a small cup or bowl with 2-3 tablespoons of milk(room temperature) and mix well. The gelatine will probably not dissolve but stir to prevent the powder from forming clumps.

2. Add the gelatine mixture into the pot. Remove from heat and stir until the gelatine is fully dissolved.

3. Divide the mixture among ramekins and leave to cool. Pouring the mixture into a small pitcher first will help make the distribution a lot easier. (Much easier than pouring straight from the pot)

4. Place the chocolate panna cotta into the fridge for a 2 hours at least, until set before starting on the vanilla panna cotta.

Moving on to Vanilla Panna Cotta

Follow the exact same steps as the chocolate panna cotta above but replacing cocoa powder and dark chocolate with the vanilla extract. Wait until the vanilla panna cotta has cooled. (Pouring the hot vanilla mixture will melt your chocolate panna cotta) Pour the vanilla mixture into the ramekins,  covering the chocolate panna cotta. Place into the fridge for a 2-3 hours at least, for them set.

Raspberry Coulis:
Put all the ingredients in a food processor and puree. Strain through a fine-mesh sieve, pushing down on the solids. Discard the seeds. Taste and add more sugar or lemon juice if needed. Cover and refrigerate until ready to serve.

To serve:
1. Turn out the panna cotta in a shallow bowl. Placing the ramekins in the warm water bath for 10-20 seconds can make turning out the panna cotta a little easier.

2. Pour the coulis around the panna cotta and place some fresh raspberries around. Top it off with crushed almonds and vanilla ice-cream. Serve immediately.


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