(1 rating made)
This heavenly, light dish resembles a cream-based gelatin or stiff pudding, with a velvety texture.
Be sure to heat the milk long enough to dissolve the sugar, chocolate and gelatin completely.
And don’t worry if the panna cotta is darker on top when unmolded, it will still taste great.
1 tsp unflavored gelatin powder
1 1/2 cup low-fat milk (1%), divided
3 Tbsp sugar
1 oz dark chocolate (62-70% cocoa), finely chopped
1 Tbsp Dutch-process cocoa powder, sifted
1/8 tsp vanilla extract
1 cup fresh raspberries
In a small bowl, sprinkle gelatin over 1/2 cup of milk. Set aside.
Combine remaining milk and sugar in a small saucepan and set over medium heat. Cook until a ring of bubbles forms around the milk, whisking occasionally to help the sugar dissolve.
Off the heat, whisk in chocolate and cocoa until chocolate is melted and the mixture looks like chocolate milk. Whisk in the milk and softened gelatin mixture.
Return pot to the heat and cook until it simmers and gelatin is dissolved, 4 to 5 minutes. Add vanilla.
Divide the panna cotta among four 6-ounce custard cups, 1/2-cup ramekins or small glass bowls. Cover with plastic wrap, making sure it touches the surface so a skin does not form as the panna cotta cools. Chill until the panna cotta sets, about 4 hours.
To serve, unmold each panna cotta by immersing the cup part way in a bowl of hot water for 30 seconds. Remove and jiggle. Repeat until the panna cotta is loose. Invert a dessert plate over the cup and, holding it in place, flip the two so the panna cotta drops onto the plate.
Sprinkle one-fourth of the raspberries around it. Serve immediately.
To be molto Italiano, drizzle a few drops of balsamic vinegar on the plate amongst the raspberries.
Serving suggestion is not included in the nutritional analysis.
American Institute for Cancer Research
AICR
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