Preparing Pannacotta

* An Italian word meaning "cooked cream."

Ingredients:

1 envelope unflavored gelatin
2 Tbs. warm water
8 oz. semisweet chocolate
1/2 cup whipping cream
3 Tbs. sugar
1 cup whipping cream
1-1/2 cups milk
2 tsp. vanilla

Preparation:

Dissolve gelatin in the warm water. Let it soften for 10 minutes. Melt chocolate, sugar and 1/2 cup of whipping cream until smooth in a double boiler or in a saucepan inside a sauté pan (filled with boiling water). Slowly whisk in the remaining cream and milk. Add softened gelatin and vanilla, stirring just until gelatin dissolves.

Pour mixture into individual custard cups. Chill in the refrigerator four to five hours or overnight. To serve, dip cups in hot water for 20 to 30 seconds to loosen edges. Turn upside-down depositing contents onto small serving dishes. Garnish with fresh berries and a mint sprig.

Resources
Nick Stellino's Family Kitchen
by Nick Stellino
Putnam Pub. Group, 1999
Order this title from Amazon.com.

Guests
Nick Stellino
Chef / Author
E-mail: ciao_bello@msn.com
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•	Preparing Pannacotta
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