For Valentine’s Day this year, I’m going to make a Chocolate Panna Cotta, a dessert I often order when eating out, but one I’ve never made at home. Despite it’s fancy appearance, it’s such a simple Italian custard to make. For a little added color and flavor, I topped it with a Blood Orange Gelee.
Light, fruity, chocolatey.
Just what I need to get through the month.
Blood Oranges are now in season. Their luscious color and flavor add a nice contrast to chocolate.
|Chocolate Panna Cotta with Blood Orange Gelee||
- 2 cups heavy cream
- 1 cup whole milk
- 1 T. (1 pkg.) Knox unflavored powdered gelatin
- 1/2 cup sugar
- 3/4 cup (5 oz.) semi-sweet chocolate, chopped
- 1/2 t. vanilla
- Blood Orange Gelee:
- 1-1/2 cups blood orange juice (from about 6 oranges)
- 1/3 cup sugar
- 1-1/4 t. Knox unflavored gelatin powder
- Panna Cotta:
- In a small bowl, sprinkle gelatin over the milk and set aside for 5 minutes.
- Combine cream and sugar in a medium saucepan over medium heat.
- Bring up to a boil and stir to dissolve the sugar.
- Turn heat down to low and add chopped chocolate.
- Whisk until completely melted and remove from heat.
- Add milk/gelatin mixture and the vanilla.
- Stir until completely dissolved.
- Cool slightly, then pour about 2/3rds into the bottom of serving glasses
- Chill until set, about 2 hours.
- To make the Blood Orange Gelee:
- In a small bowl, sprinkle the gelatin over 1/2 cup of the blood orange juice.
- Set aside for 5 minutes
- Add the remaining 1 cup juice and the sugar to a saucepan.
- Bring to a low boil just to dissolve the sugar and remove from heat
- Add gelatin mixture and stir to dissolve
- Allow to cool at room temperature (about 30 minutes)
- Divide and pour over the set Chocolate Panna Cotta
- Refrigerate for several hours or overnight.