PANNA COTTA WITH DARK CHOCOLATE SAUCE

PANNA COTTA WITH DARK CHOCOLATE SAUCE image

Yield 6 servings

Number Of Ingredients 9

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1 cup heavy cream
1 cup whole milk
1 vanilla bean, seeded
1 1/2 teaspoons unflavored powdered gelatin
2 ounces powdered sugar
Dark Chocolate Sauce:
6 ounces bittersweet chocolate, chopped
3 tablespoons agave nectar
1/3 cup hot water

Steps:

Add the cream, milk, vanilla seeds and pod to a bowl and whisk together. Then sprinkle with gelatin. Whisk together and let sit for 5 minutes while you gather the other ingredients so the gelatin can bloom. Heat the milk mixture in a medium saucepan over medium heat and stir until the gelatin dissolves and the milk mixture comes up to a very light boil, about 5 minutes. Whisk in the sugar. Stir until the sugar dissolves, 5 minutes. Remove from the heat. Strain through a fine mesh strainer into a measuring cup and pour into six 4-ounce ramekins. Let rest on the counter for about 15 minutes to cool down, then refrigerate for at least 3 hours. Dip the ramekins into a bowl of warm water to remove to a small dessert plate. Serve with Dark Chocolate Sauce. Cook's Note: This recipe is very easy to double if you're entertaining a large crowd. In a medium saucepan, bring a few inches water to a simmer. Place a glass bowl over the top of the saucepan and add the chocolate. Stir constantly until melted. Whisk in the agave nectar and the hot water and heat until smooth. Use a funnel to add to a small squirt bottle.