Triple Chocolate Fudgsicle Panna Cotta
From: Pastry Chef John Miele, from restaurant Aureole, New York City
Yield: 6 servings
Easy as any other panna cotta Italian dessert! Takes only 35 minutes preparation time plus chilling time.
Ingredients:
¼ cup water
1 envelope powdered unflavored gelatin (about 2 ¼ teaspoons)
1 ½ cups whole milk
1 ½ cups heavy cream
2 Tablespoons sugar
4 ½ ounces milk chocolate, finely chopped
1 ½ ounces bittersweet chocolate, finely chopped
½ ounce unsweetened chocolate, finely chopped
1 ½ teaspoons vanilla extract
Garnish:
Whipped cream
Fresh berries
Directions: Have ready six 10-ounce martini glasses. Pour water into small bowl. Sprinkle gelatin over water and set aside to soften for 5 to 10 minutes.
Combine milk, cream and sugar in medium-sized, heavy saucepan. Bring to simmer over medium heat, stirring until sugar is dissolved. Reduce heat to low and add chocolates. Whisk until chocolates are melted and mixture is smooth. Remove from heat and immediately add softened gelatin mixture. Whisk until dissolved. Whisk in vanilla.
Strain mixture through fine-mesh sieve into pitcher or large glass measuring cup with pouring spout and fill martini glasses. Refrigerate until set, at least 6 hours.
Garnish each dessert, if desired, with whipped cream and fresh berries.
Aureole
34 East 61st Street
New York, New York 10021
212 – 319 - 1660
