Pannacotta is an Italian dessert that can be found in restaurants all over the country. The name ‘panna cotta’ literally means ‘cooked cream’ and the dish originally comes from the Piedmont region, in northern Italy. The cuisine of Piedmont is characterised by its richness and diversity and dairy products, like cheese and butter, feature prominently. Pannacotta is a delicious dish, traditionally flavoured with vanilla – and often some peach brandy as well. In this recipe, which appears here with permission, the homemade pannacotta has been given a new twist with the addition of milk chocolate. The dessert, which comes from Indulgence Chocolate (£9.99, pub. Murdoch Books) also gets a sophisticated flavour from its garnish of raisins poached in rich, sweet, Pedro Ximenez wine.
Milk Chocolate Pannacotta with Poached Raisins – Recipe
Ingredients – Makes 6
For the Pannacotta:
- 300 ml (10½ fl oz) cream
- 185 ml (6 fl oz/¾ cup) milk
- 2 tablespoons caster (superfine) sugar
- 150 g (5½ oz) milk chocolate, finely chopped
- 2 tablespoons boiling water
- 2 teaspoons powdered gelatine
- canola oil, to grease
For the Poached Raisins:
- 125 g (4½ oz/1 cup) raisins
- 60 ml (2 fl oz/¼ cup) Pedro Ximenez
- 2 tablespoons water
Method
- Combine the cream, milk and sugar in a small saucepan over a medium heat and bring just to a simmer, stirring to dissolve the sugar. Remove from the heat, add the chocolate and stir until the chocolate has melted.
- Place the boiling water in a small heatproof dish, sprinkle on the gelatine and whisk with a fork until the gelatine dissolves. Set aside for 1 minute, or until the liquid is clear. Add to the hot chocolate mixture and stir until combined. Strain into a jug, cover and place in the refrigerator, stirring occasionally, for 1 hour, or until cooled to room temperature.
- Very lightly brush six 125 ml (4 fl oz/½ cup) dariole moulds with the oil and place on a tray. Stir the cooled chocolate mixture and divide evenly among the prepared moulds. Place in the refrigerator for 6 hours, or until lightly set.
- Meanwhile, to make the poached raisins, combine the raisins, Pedro Ximenez and water in a small saucepan over low heat. Simmer gently for 5 minutes, or until reduced and syrupy and the raisins are plump.
- Slide a palette knife down the side of each mould to create an air pocket, then turn out onto serving plates. Serve accompanied by the poached raisins. These panna cottas will keep, covered, in their moulds, in the refrigerator, for up to 2 days.
Rebecca Ford - I'm a UK based freelance travel writer and photographer - and the country I most like to visit is Italy. That's not just because of the ...
