This delicious Italian dessert is light but satisfying. It is the perfect ending to any dinner party, with its array of flavours that come together in perfect harmony.
Ingredients
Panna Cotta
1 tbsp (5 mL) vegetable oil
2 cups (500 mL) whole milk
2 tbsp (25 mL) unflavored powdered gelatin
2 cups (500 mL) whipping cream
½ cup (125 mL) sugar
8 oz (250 g) bittersweet chocolate, grated
2 tsp (10 mL) pure vanilla extract
Raspberry Port Sauce
1 tbsp (5 mL) vegetable oil
2 cups (500 mL) whole milk
2 tbsp (25 mL) unflavored powdered gelatin
2 cups (500 mL) whipping cream
½ cup (125 mL) sugar
8 oz (250 g) bittersweet chocolate, grated
2 tsp (10 mL) pure vanilla extract
Raspberry Port Sauce
¾ cup (175 mL) ruby port
½ cup (125 mL) granulated sugar
2 tbsp (25 mL) aged balsamic vinegar
2 cups (500 mL) raspberries
½ cup (125 mL) granulated sugar
2 tbsp (25 mL) aged balsamic vinegar
2 cups (500 mL) raspberries
Directions
1. Oil six 1-cup (250-mL) ramekins or glass custard cups.
2. Pour milk into medium bowl. Whisk in gelatin until dissolved, about 1 minute.
3. Whisk cream and sugar in heavy medium saucepan over medium-high heat until sugar dissolves and mixture comes just to a boil. Remove from heat.
4. Add chocolate and vanilla, and whisk until melted. Whisk warm chocolate mixture into gelatin mixture until homogeneous.
5. Divide mixture among custard cups. Cover and chill for 2 hours or until set.
6. For sauce, combine port, sugar and aged balsamic vinegar together in a skillet and bring to a boil. Boil for 8 to 10 minutes or until ½ cup (125 mL) sauce remains.
7. Remove from heat and gently stir in raspberries. Cool to room temperature.
8. To de-mold, panna cotta, pour enough hot water into a larger dish to come halfway up sides of cups. Let stand 1½ minutes. Take custard cups out of water; wipe bottoms dry. Invert each onto plate, shaking gently to dislodge panna cotta onto individual servings plates.Spoon sauce over panna cottas. Garnish with fresh mint.
2. Pour milk into medium bowl. Whisk in gelatin until dissolved, about 1 minute.
3. Whisk cream and sugar in heavy medium saucepan over medium-high heat until sugar dissolves and mixture comes just to a boil. Remove from heat.
4. Add chocolate and vanilla, and whisk until melted. Whisk warm chocolate mixture into gelatin mixture until homogeneous.
5. Divide mixture among custard cups. Cover and chill for 2 hours or until set.
6. For sauce, combine port, sugar and aged balsamic vinegar together in a skillet and bring to a boil. Boil for 8 to 10 minutes or until ½ cup (125 mL) sauce remains.
7. Remove from heat and gently stir in raspberries. Cool to room temperature.
8. To de-mold, panna cotta, pour enough hot water into a larger dish to come halfway up sides of cups. Let stand 1½ minutes. Take custard cups out of water; wipe bottoms dry. Invert each onto plate, shaking gently to dislodge panna cotta onto individual servings plates.Spoon sauce over panna cottas. Garnish with fresh mint.
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