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Photo: Panna Cotta

TOTAL TIME: 3 hr 45 min
Prep: 10 min
Inactive Prep: 3 hr 20 min
Cook: 15 min
 
YIELD: 6 servings
LEVEL: Easy

ingredients

DARK CHOCOLATE SAUCE:
  • 6 ounces bittersweet chocolate, chopped
  • 3 tablespoons agave nectar
  • 1/3 cup hot water
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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.

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

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  • on June 01, 2013

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    First panna cotta I've ever tried...and it was amazing. I used 1/2 and 1/2 and a tablespoon of vanilla bean paste because that's what I had on hand. Our guests begged for the recipe and I'm pretty sure they could have eaten double the amount. This is a winner!!

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  • on December 30, 2012

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    great recipe... but i noticed it doesn't give any tips to prevent the vanilla bean seeds from settling all to the bottom. to make it prettier by suspending the vanilla seeds throughout, before placing in ramekins, create an ice bath for the custard. put some ice and water into a larger bowl, then place a smaller bowl on top and pour your warm custard into it. while letting it cool for about 30-45 minutes, stir every once in a while... it will begin to set and when before it does, pour into your ramekins and move into your refrigerator to complete the setting process. much nicer results!

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  • on July 29, 2012

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    This was very easy and quite good. Highly recommended!

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