Volo Chocolate Panna Cotta
Desserts
Serves 16 4 oz portions
Creamy and smooth panna cotta with a glass of Ferrari-Carano Merlot or Reserve Cabernet Sauvignon? Yes please!
For the Panna Cotta
Pour 1 ½ cups of cream into a small, heat proof bowl, sprinkle the gelatin over it and let stand until softened, about 20 minutes.
Place the bowl on a double boiler, stirring occasionally until the gelatin is completely melted. Use a stick blender if necessary to completely dissolve the gelatin.
Meanwhile in a saucepan over medium heat, bring the remaining cream, sugar, and salt just to a boil. Immediately 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 mesh strainer, working quickly, not letting the chocolate mixture cool too much. Portion into a cup, jar, or dish. Be sure to divide the mixture evenly.
Loosely cover the panna cotta and chill until properly set. Chill for at least 3 hours.
For the Organic Strawberry Purée
Thoroughly combine all ingredients, let mixture rest 24 hours. Add all ingredients into a Vitamix blender, purée until smooth. Reserve in refrigerator until ready to use.
For the Sweetened Whipped Cream
Whisk cream until soft peaks form, reserve in refrigerator until ready to use.
