The parties are over (alas!) But the desire for sweetness remains !! So today I would like to make a small, innocent, sin of gluttony with you! I would really like a delicious chocolate panna cotta: a spoon dessert to be savored slowly to savor every single bite! Let's see how to prepare it!
Video of the Recipe
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Identity Card of the Recipe
- 347 KCal Calories per serving
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Ingrediants
- 500 ml of fresh cream
- 5 g of isinglass
- 50 g of sugar
- 1 vanilla pod
- 100 g of dark chocolate
Materials Needed
- Silicone or aluminum molds
- Casserole
- Chopping board
- Knife
- Whip
- Scale weighs food
Preparation
- Soak the gelatin sheets in cold water for at least 10 minutes.
- Coarsely chop the dark chocolate with the knife.
- Pour the liquid fresh cream into a saucepan and heat while maintaining a gentle flame. Meanwhile, cut a vanilla pod and scrape the inside to extract the seeds. Flavor the liquid cream with the extracted seeds and leave the pod to infuse as well.
- When the cream is hot, remove the vanilla pod, add the sugar and the chopped chocolate: stir constantly to mix all the ingredients.
- At this point, add the soaked and well squeezed isinglass sheets: mix for a homogeneous distribution of the gelatin.
The alternative to isinglass
Agar agar can be used as a substitute for isinglass: in this case, it is advisable to bring the liquid to 80 ° C and pour in 5 g of agar agar, mixing carefully with a whisk to avoid the formation of lumps. .- Pour the liquid into aluminum or silicone molds. Put everything in the freezer for at least one "hour.
- Remove the molds from the freezer, gently take out the panna cotta and store in the fridge.
Did you know that
In this recipe we have recommended letting the panna cotta solidify in the freezer to facilitate subsequent removal from the molds. Panna cotta should be served at refrigerator temperature (it must not be frozen!).- The panna cotta is ready to be served. For a better presentation, accompany with melted chocolate or with a cranberry jam.
Alice's comment - PersonalCooker
Yes, I know I know: this dessert is not light at all! So, if you want to make your panna cotta less sinful, I recommend mixing a part of cream with a part of milk and replacing the sugar with half fructose. So we wouldn't have too many remorse after having delighted the palate with this dessert!Nutritional values and Health Comment on the recipe
Panna Cotta with Chocolate is a very energetic dessert, with a caloric prevalence borne by lipids, followed by simple sugars and finally by proteins.
Fatty acids are mainly saturated, cholesterol is very abundant and fibers are absent.
Panna Cotta with Chocolate is a preparation that is totally inadvisable for the diet against overweight, for the diet against hypercholesterolemia and for the diet of the lactose intolerant.
The average portion is around 25-30g (85-105kcal).
