Behind the Recipes
Panna Cotta by Chef Silvano Marchetto
Makes Serves 6 serving
INGREDIENTS:
"Traditionally, Panna Cotta is described as wobbly; if you poke it with a fork it should practically collapse. But I believe that a panna cotta should be true to its name, which means "cooked cream." So, while most people only boil the cream on the stovetop, I cook it in the oven until it really firms up. Trust me, this will be like no other panna cotta you've ever tasted."
—Silvano Marchetto
1 quart (1 liter) heavy cream
2 tablespoons pure vanilla extract
1/2 cup (112.5g) sugar
2 tablespoons unflavored powdered gelatin
1/2 cup (110ml) high-quality chocolate sauce
PREPARATION:
1. Preheat the over to 375° Fahrenheit
2. Whisk together the cream, vanilla, sugar, and gelatin in a small ceramic or stainless steel bowl. Transfer the mixture to a pot and set over high heat. Cook, stirring vigorously, until the mixture boils. Immediately remove from heat and divide the mixture among six 1-cup (225ml), ovenproof ramekins. Place the ramekins in a baking pan (at least 1.5-2" high) and fill the pan to a level of 1" (2.5cm) with cold water.
3. Place the baking pan in the oven and bake just until the liquid in the ramekins begins to thicken (about 10 mins).
4. Remove the pan from the oven, then remove the ramekins from the pan. Cover each with plastic wrap, and transfer to the refrigerator (This must be done immediately, or the cream will separate. Work using tongs or oven mitts to protect your hands, since the ramekins and cream inside will be HOT). Refrigerate for at least 3 hours, and not more than 24 hours.
5. When ready to serve, use a knife to gently loosen and release each panna cotta from its ramekins. Invert each onto a plate, drizzle with chocolate sauce, and serve.
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