Thursday, September 24, 2015

Chocolate Panna Cotta with Kashmiri Berries Sauce

  • 1 1/2 cups heavy cream
  • 1 1/4 tsp. plain gelatin
  • 1/4 cup mascarpone cheese or additional
  •  heavy cream
  • 2 Tbs. sugar
  • Pinch of salt
  • 1 cup  bittersweet or semisweet chocolate,
  •  finely chopped

  • Coat four 5 ramekins or 6 custard cups lightly with flavorless oil.
  • Pour 1/4 cup of the cream into a small heatproof bowl, sprinkle the gelatin over it and let stand until softened, about 10 minutes. Place the bowl in a larger bowl of hot water and stir until the gelatin has dissolved.
  • Meanwhile, in a saucepan over medium heat, bring the remaining 1 1/4 cups cream, the mascarpone, sugar and salt just to a boil. Remove the pan from the heat, add the chocolate and whisk until smooth.
  • Add the gelatin mixture to the chocolate mixture and stir until well blended. Pour through a fine strainer into a 4-cup glass measuring cup or a bowl with a pour spout. Divide the mixture evenly among the ramekins and let cool to room temperature.
  • Cover the panna cotta loosely and refrigerate until set and thoroughly chilled, at least 3 hours or up to 1 day.
  • To serve, dip the ramekins one at a time into a bowl of hot water for about 5 seconds, then run a table knife around the edges of the custard and invert onto a chilled serving plate.
  • For Kashmiri Berry Sauce, boil kashmiri berries, water and sugar and strain it after it is reduced. Spoon it over panna cotta. Serve chill

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