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Chocolate Panna Cotta Recipe
Yield: 25, 2-ounce servings
Ingredients
7 grams gelatin (1 envelope)
4 tablespoons water
2 cups cream
3/4 ounce sugar
1/4 teaspoon vanilla bean
1/4 teaspoon salt
15 ounces buttermilk
1/2 cup semisweet chocolate, melted
2 tablespoons praline paste
Special Equipment
25 small martini glasses
Directions
Combine gelatin, water, cream, sugar, vanilla bean, salt and buttermilk in a bowl. Divide mixture into 3 bowls, each containing approximately 1 1/2-cup portions.
Add melted semisweet chocolate to the first portion. Whip until chocolate is completely incorporated into the mixture. This will be the chocolate layer.
Add praline paste to the second portion. Whip until praline paste is completely incorporated into the mixture. This will be the praline layer.
Leave the third portion as-is. This will be the vanilla layer.
Add the chocolate layer first, filling 1/3 of the martini glasses. Place in refrigerator until firm, about 30 minutes.
Add the praline layer second, filling another 1/3 of the martini glasses. Place in refrigerator until firm, about 30 minutes.
Add the vanilla layer last, filling the last 1/3 of the martini glasses. Place in refrigerator until firm, about 30 minutes.
