Chef Recipes

Chocolate Panna Cotta

Serves 6

Canola oil
1 cup whole milk
2 ½ teaspoons gelatin

2 cups heavy cream
½ cup sugar
5 ounces bittersweet chocolate
½ teaspoon vanilla extract

Brush 6 ¾ cup ramekins lightly with canola oil.
Sprinkle the gelatin over the milk and let sit 10 minutes to allow the gelatin to bloom.

In a heavy bottomed pot stir the sugar into the cream. Bring to a gentle boil stirring to prevent the cream from scorching. Remove from heat, stir in chocolate and vanilla.

Wisk warm cream mixture into the milk and gelatin until just combined.

Pour 2 cups of the mixture into a blender and pulse three times, pour into the prepared ramekins. Repeat with remaining mix. Chill for 24 hours.

To serve; dip the ramekins into warm water until they release and un-mold on to a plate. Garnish with whipped cream.