What can be more Italian and decadent than Stracciatella Panna Cotta? Yes, this dessert is a combination of Italy’s stracciatella gelato and the creamy jiggle of panna cotta.
Panna cotta is considered a classic Italian dessert known for its simplicity and elegance. Adding tiny bits of dark chocolate add to the visual appeal and creates a luxurious flavor profile. The sweetness from the cream and the slight bitterness or richness from the chocolate complement each other perfectly.
Key Ingredients in This Recipe
- Cream
- Dark Chocolate
- Vanilla bean
- Sugar
- Gelatin powder
How to Make Stracciatella Panna Cotta
Step 1 – Bloom the gelatin. This means, sprinkle the gelatin powder over water, mix and allow the gelatin to sit for 5-10 minutes. The water will be completely absorbed by the gelatin powder and you have a jelly like mixture in your bowl.
Step 2 – Cut the vanilla bean/pod in half lengthwise (not all the way true), then use the back of a knife to scrape out the inside. Pour the cream in a pan and add the vanilla seeds and the scraped-out pod.
Bring the cream to a very low simmer and allow the vanilla flavor to infuse the cream. This will take about 15 minutes.
Take the vanilla pod out of the cream and add the gelatin mixture and stir until dissolved. Allow to cool.
Step 3 – Fill you panna cotta molds (coffee cups or ramekins with water).
Chop the chocolate in tiny bits.
When the cream mixture is starting to thicken, add 3/4 of the chocolate to the cream and mix. The chocolate should not melt.
Step 4 – Pour the water out of the panna cotta molds and divide the cream mixture over the 2 cups and cover them with plastic wrap. Place the cups in the fridge for at least 5 hours.
Step 5 – Run a small knife between the panna cotta and the ramekin/cup. Lightly press the panna cotta with your dry fingers, so that the tiny ‘opening’ you made with the knife comes loose from the ramekin. Place a plate over the ramekin and flip, this should loosen the panna cotta onto the plate. If that does not work, dip the ramekins in warm water for a few seconds and then flip them over.
Step 6 – Sprinkle the remaining chocolate over the panna cotta and ENJOY!
Other Panna Cotta Recipes to Try
Stracciatella Panna Cotta
Ingredients
- 1 cup cream
- 1 teaspoon gelatin powder 1/2 sachet
- 1/2 vanilla bean
- 1 ounce sugar
- 1.5 ounces dark chocolate
Instructions
- Sprinkle the gelatin powder over 1.5 tablespoons of water, mix and allow the gelatin to sit for 5-10 minutes. The water will be completely absorbed by the gelatin powder and you have a jelly like mixture in your bowl.
- Cut the vanilla bean/pod in half lengthwise (not all the way true), then use the back of a knife to scrape out the inside. Pour the cream in a pan and add the vanilla seeds and the scraped-out pod.
- Bring the cream to a very low simmer and allow the vanilla flavor to infuse the cream. This will take about 15 minutes.
- Take the vanilla pod out of the cream and add the gelatin mixture and stir until dissolved.
- Fill you panna cotta molds (coffee cups or ramekins with water).
- Chop the chocolate in tiny bits.
- When the cream mixture is starting to thicken, add 3/4 of the chocolate to the cream and mix. The chocolate should not melt.
- Pour the water out of the panna cotta molds and divide the cream mixture over the 2 cups and cover them with plastic wrap. Place the cups in the fridge for at least 4-5 hours.
- Run a small knife between the panna cotta and the ramekin/cup. Lightly press the panna cotta with your dry fingers, so that the tiny ‘opening’ you made with the knife comes loose from the ramekin. Place a plate over the ramekin and flip, this should loosen the panna cotta onto the plate. If that does not work, dip the ramekins in warm water for a few seconds and then flip them over.
- Sprinkle the remaining chocolate over the panna cotta.
- ENJOY!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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