The title says it all. Panna Cotta is so simple and versatile you could vary its milk and cream proportion to your liking. For me, if I were to eat them once in a blue moon, it better be worth it for my hips and you could probably tell where I'm heading, I always like my Panna Cotta with just cream and no milk. After all, Panna Cotta itself means cooked cream so you probably want to stick to just double cream do you?
This is very chocolaty and creamy that Aaron likes it just plain. This one uses dark choolate (like real good quality one please!) and dark organic cacao. For girls, I can't help but dress it up a little just so it look fancy. Unfortunately, when you overdo it like here, it kinda fail. What fail you ask me? The consistency of this Panna Cotta is smooth and yet it looked ugly and patchy upon plating. Blame it on my unmolding skills!
And the recipe I'm about to give you really just serve one or maybe two if you're sharing it after a romantic candlelight dinner like us. You could serve it in the ramekin or some see through martini glass but this recipe is suitable for unmoulding really. It produces a very soft and wobbly consistency, just how I like my aspic dessert to be. Feel free to increase the gelatine content if you like something more firm. And of course, feel free to double it and substitute the cream with milk.
I always try to use seasonal fruits to zest things up further. Pomegranate is in season and red paires well with dark chocolate. In terms of flavour, my sweet tart-ish pomegranate goes well with the dark manly chocolate Panna Cotta. You could serve this with raspberry coulis and a blob of cream but really, try this with just pomegranate seeds. They taste so good together!
Chocolate Panna Cotta
1/2 tsp gelatine powder
1 tbsp vanilla castor sugar
3/4 cup cream (Substitute up to 1/4 cup with milk if you want it less creamy)
2 tbsp real good quality chocolate chips
2 tsp dark organic cocoa powder
Swell the gelatine powder with 1 tbsp of cream from the 3/4 cup. Set it aside and combine the remaining cream and everything else into a small pot. Bring it to boil and whisk constantly until you get a smooth thick hot chocolate consistency mixture.
Pour in the gelatine mixture and whisk well into submission. Cook it on low heat for just a minute or so and no longer. Any more longer will cause gelatine to loose its gelling properties. Strain the mixture if you think it needs one into a 3/4 cup ramekin.
Cover with plastic wrap and chill it overnight for best result. When unmoulding, loosen the top edges wuth your finger and wrap a hot tea towel around the sides of ramekin for no longer than 10 seconds. Place a serving plate on top of ramekin and flip it upside down in one swift motion. If it refuses to come out, jiggle it a little. Repeat the hot tea towel wrapping if necessary.
Flodd the serving plate with more softly whipped cream, top the Panna Cotta with pomegranate seeds and drizzle with chocolates all around. Serve chilled. Yes, I couldn't resist a shot even when we're busy eating halfway through!