Gluten Free Dark Chocolate And Blueberry Panna Cotta Recipes
CHOCOLATE PANNA COTTA
Steps:
- Combine simple syrup and trablit to taste. Place 1 to 2 tablespoons in bottom of martini glass. Place sponge cake on top of syrup. Freeze glasses. For the panna cotta: chop chocolate roughly and set aside. Soak gelatin in ice water. Heat cream, milk and sugar to scald, do not boil. Remove from heat and stir in chocolate until a smooth, creamy consistency is achieved. Fold in gelatin sheets. Cool in ice bath to room temperature. Ladle into martini glasses and refrigerate until set, approximately 2 hours. Place the glasses on service plates. Place a tuile on each plate, spoon sorbet on each tuile and garnish with mint, serve immediately.
SILKY, CREAMY CHOCOLATE PANNA COTTA
Provided by Food Network
Categories dessert
Time 6h20m
Yield About 6 servings
Number Of Ingredients 8
Steps:
- Sprinkle the gelatin over the milk and allow to sit to soften the gelatin.
- Heat the half-and-half in a medium saucepan over medium-low heat until it comes to a simmer.
- Whisk in the sugar, chocolate chips and vanilla extract. Bring to a simmer and cook, stirring frequently, until the chocolate has melted. Add the milk and gelatin mixture and whisk until the gelatin has entirely dissolved. Bring the entire mixture to a simmer.
- Ladle the mixture into six 6-ounce custard cups or ramekins (or serving dishes of your choice) and refrigerate until set, about 6 hours.
- To serve, top the panna cottas with whipped cream and chocolate shavings.
- Serve and enjoy!
CHOCOLATE HAZELNUT PANNA COTTA
Provided by Anne Burrell
Categories dessert
Time 4h10m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Put the gelatin sheets into a bowl of cold water and let them soak while you heat the cream.
- Combine the heavy cream and chocolate hazelnut spread in a medium saucepan and put it over medium-high heat. Bring it to a boil and then remove it from the heat. Squeeze the excess water out of the gelatin and add it to the warm cream. Stir well to make sure the gelatin is dissolved. Pour the mixture into small bowls and refrigerate, covered, overnight or at least 4 hours.
- When you are ready to serve, garnish with the chopped hazelnuts and grated chocolate. Sweet!
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- Place the rest of the ingredients in a small saucepan and stir to combine. Break any clumps that might appear.
- Place the saucepan over the stove in medium heat and add the gelatin powder mixture. Stir regularly until boiling, then stir continuously for 1 more minute and remove from the stove.
- Let cool for 30 minutes before pouring it into 6 ounce ramekins or the silicone molds (silicone molds would be easier to transfer).
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- Pour the coconut milk or coconut cream into a 1 quart saucepan. Sprinkle gelatin on the surface of the coconut milk and wait 10 minutes for the gelatin to bloom.
- Place the saucepan over medium heat and heat gently. Using a whisk, stir in the gelatin until it is fully mixed into the warm coconut milk.
- Stir in the cocoa powder and maple syrup. Whisk to get rid of any lumps and make the mixture smooth. Keep heating the saucepan over medium heat until the pan begins to steam slightly. Remove from the heat.
- Stir in the dark chocolate pieces and keep stirring until all the chocolate is melted and the mixture is smooth.
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