Panna cotta an Italian dessert made by simmering together cream, milk and sugar, mixing this with gelatin, and letting it cool until set. It is generally from the Northern Italian region of Piemonte, although it is eaten all over. Italian dessert have always been my personal favorite with their natural and in season ingredients. I have previously made this dessert featuring beautiful mango’s. This time I decided to incorporate fresh grated baking chocolate with rose water to compliment. When working with essence such as rose water I have found smaller is better as to much really ruins the food and a small lingering taste is the key.
1-1/2 tablespoon water
1 tablespoon gelatin powder
1 cup heavy cream
5 tablespoons powdered sugar, sifted
50 grams milk chocolate, chopped
1/2 tablespoon rose water
sunflower oil, for greasing
1. In a small bowl add water and gelatin and allow to stand for 5 minutes or until gelatin absorbs water. Place cream, sugar and chocolate in a sauce pan over medium heat and stir to melt chocolate, allowing the cream to just come to the boil. Add the gelatin and rosewater, stir for 1-2 min to dissolve it.
2. Strain the mixture and pour it into 2 x 1/2 cup capacity ramekins, that have been lightly greased with oil.
3. Refrigerate for 4-6 hours or overnight, until firm. Remove them from the fridge 5 minutes before serving.
Yields: 2 servings