Recipe courtesy of Gabriele Corcos and Debi Mazar
Show: Extra Virgin
Panna Cotta
Total:
3 hr 45 min
Active:
10 min
Yield:
6 servings
Level:
Easy
Total:
3 hr 45 min
Active:
10 min
Yield:
6 servings
Level:
Easy

Ingredients

  • 1 cup heavy cream
  • 1 cup whole milk
  • 1 vanilla bean, seeded
  • 1 1/2 teaspoons unflavored powdered gelatin
  • 2 ounces powdered sugar
  • Dark Chocolate Sauce, recipe follows
Dark Chocolate Sauce:
  • 6 ounces bittersweet chocolate, chopped
  • 3 tablespoons agave nectar
  • 1/3 cup hot water

Directions

Add the cream, milk, vanilla seeds and pod to a bowl and whisk together. Then sprinkle with gelatin. Whisk together and let sit for 5 minutes while you gather the other ingredients so the gelatin can bloom. Heat the milk mixture in a medium saucepan over medium heat and stir until the gelatin dissolves and the milk mixture comes up to a very light boil, about 5 minutes. Whisk in the sugar. Stir until the sugar dissolves, 5 minutes. Remove from the heat. Strain through a fine mesh strainer into a measuring cup and pour into six 4-ounce ramekins. Let rest on the counter for about 15 minutes to cool down, then refrigerate for at least 3 hours. Dip the ramekins into a bowl of warm water to remove to a small dessert plate. Serve with Dark Chocolate Sauce.

Dark Chocolate Sauce:

In a medium saucepan, bring a few inches water to a simmer. Place a glass bowl over the top of the saucepan and add the chocolate. Stir constantly until melted. Whisk in the agave nectar and the hot water and heat until smooth. Use a funnel to add to a small squirt bottle.

Cook's Note

This recipe is very easy to double if you're entertaining a large crowd.

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