Whipped Vanilla Panna Cotta and Chocolate Ganache

IMG_0848I’m the vegetarian that just can’t stop using a little gelatin here and there.

Panna Cotta may be one of my favorite desserts, and I’m proud to share with you my new creation: Whipped panna cotta!

This dessert has the consistency of dense whipped cream, lightly sweetened, and rich from the dark ganache and chocolate pieces.

The idea is very simple, but this twist, is fun and airy compared to the denser original. Not a replacement, but a welcome new addition better suited for a drizzle of ganache, and a single strawberry.

Whipped Vanilla Panna Cotta

1 1/2 cups cold heavy whipping cream

1/4 cup milk (warmed)

1 teaspoon cold water

1 tablespoon gelatin

1/4 cup powdered sugar

1/2 tsp vanilla extract

In a small saucepan, bring the milk to a near boil and remove from the heat. Mix the cold water with the gelatin, and allow to sit for 10 minutes.

Stir the gelatin-water mixture to the warm milk, and pour the contents of the saucepan into a bowl, and refrigerate until chilled.

In a stand mixer, add the heavy cream and beat on high until soft peeks form. Add the vanilla extract and powdered sugar, and continue to beat until well mixed in.

slowly add the chilled milk, and beat slowly, avoiding breaking the cream. One all combined, refrigerate the whipped panna cotta, or spoon directly in small ramekins before chilling.

Chocolate Ganache

1/4 cup dark chocolate (chips or feves)

1 tsp cocoa powder

1/4 cup heavy whipping cream

In a small saucepan, combine the three ingredients and stir gently until the chocolate has melted and the cream has incorporated to the melted chocolate and cocoa powder. Remove from heat, and allow to cool slightly before adding to the prepared bowls of whipped panna cotta.

For a fancier look, cut a large strawberry into a fan, and place into the ramekin. you can add chocolate shavings by using a vegetable peeler along a chocolate bar, or add small chocolate chunks by roughly chopping chocolate chips.

Serve chilled.



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