Creamy and smooth panna cotta with a glass of Ferrari-Carano Merlot or Reserve Cabernet Sauvignon? Yes please!
Ingredients
FOR THE PANNA COTTA
- 5 ½ cups Clover Stornetta heavy whipping cream
- 3 ¼ teaspoons powdered gelatin (gold)
- 6 tablespoons granulated sugar
- Pinch Kosher Salt
- 15 ounces Volo Dark Chocolate, finely chopped
FOR THE ORGANIC STRAWBERRY PURÉE
- 1 pound organic strawberries, clean and hulled, cut into 4 – 6 wedges
- 3 ounces granulated sugar
- 1 teaspoon vanilla extract
- Pinch Kosher salt
- Pinch black pepper, freshly ground
- 1 tablespoon basil, chiffonade
FOR THE SWEETENED WHIPPED CREAM
- 2 cups Clover Stornetta heavy whipping cream
- 1/3 cup powdered sugar, sifted
- 1 teaspoon vanilla extract
Directions
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.
