February is often a cold and dreary month in Ohio, a month I'd like to ignore. But then I'd be missing out on Valentine's Day, and chocolate in particular. And that would be very, very wrong.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.
- 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.
Don't miss a single post CLICK HERE to subscribe