RECIPE: Panna Cotta with Chocolate Sauce

Deep in the heart of Tuscany in Italy lies a true gem, Castello di Casole.  A hotel surrounded many restored farmhouses to exquisite taste.  As you can imagine, the hotel restaurant presents some amazing dishes, and to celebrate Marquette Turner’s involvement in the sale of the properties, we’re also going to share some of the amazing recipes.  This panna cotta with chocolate sauce dessert is a “taste” of things to come.

FOR PANNA COTTA

1 litre of liquid cream

4 tablespoons of sugar

1 teaspoon of vanilla

4 small sheets of gelatin

1/4 cup of warm water

FOR CHOCOLATE SAUCE:

200 grams of dark chocolate, chopped

15 grams of butter

1.5 cups milk

DIRECTION

Panna Cotta:  Sprinkle gelatin over water in a small bowl and let stand to soften.

While the gelatin softens, combine cream, sugar and villa and warm over low heat, stirring until sugar is dissolved.  Remove from heat and add gelatin mixture, stirring until dissolved.

Pour mixture into molds and chill, covered, until firm, at least 8 hours.

Chocolate Sauce:  Mix chocolate and butter in a double boiler until melted into a smooth liquid consistency.  Slowly add milk, stirring continuously until blended and smooth.  Cool slightly before pouring over panna cotta.

Unmold and Serve:  Run thin, sharp knife around inside edge of each ramekin to loosen.  Dip bottom of ramekin in bowl of very warm water for about 6 seconds.  Put plate over ramekin, then invert panna cotta onto p late, gently lifting off ramekin.  Repeat to unmold remaining panna cottas.  Top each with Chocolate Sauce and serve.

Enjoy!

Castello di Casole: To read more articles on Castello di Casole, including the properties and recipes, click here or on the image below:

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