A recipe with very few ingredient and, literally, a few minutes of prep ,but a huge payout in terms of delighting the palate of your guest. I got the recipe idea when it was served as a dinner dessert on one of our cruises.
Equipment
- Heavy bottomed suacepan
Ingredients
Panna Cotta:
- 2 cups heavy cream
- 1 cup whole milk
- ½ cup granulated sugar
- 1 packet gelatine unflavored
- 2 tablespoons cold water
- 2 teaspoons vanilla extract
Fudge sauce:
- ¾ cup sugar
- ½ cup cocoa powder
- 1 cup heavy cream or whole milk
- ¼ cup unsalted butter
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
Panna Cotta:
- Place heavy cream, Milk, and sugar in a sauce pan and whisk to dissolve the sugar.
- Place the saucepan on medium heat and bring the contents to a slow simmer stirring to make sure that the sugar is completely dissolved.
- Meanwhile, stir one packet of gelatine in 2 tablespoons water thoroughly and add to the simmering milk and cream mixture. Continue to simmer while stirring until gelatine is well blended.
- Remove from heat, stir in vanilla extract.
- Divide the cream mixture into 6 (4 ounce) ramekins. Arrange the ramekins on a tray and refrigerate overnight. Prepare fudge sauce to serve with it.
Fudge sauce:
- In a heavy bottomed saucepan, whisk sugar, cocoa powde and heavy cream or milk until well blended.
- Bring to a simmering boil while stirring continously. Add butter and continue to cook until the mixture thickens.
- Remove from heat and stir in vanilla extract and salt. Let it cool and store in jar to serve on panna cotta. It can be used later by slightly heatinng in a microwave. Keeps until finished. Usually does not last long. Panna cotta can be topped with honey, Mixed berry sauce, or ice cream. All variations work perfectly.