Chocolate and Me, go hand in hand. I just cannot resist Chocolate. I have a very good friend of mine who is not a big fan of Chocolates. “Man I feel sorry for you. You don’t know what you are missing”. This is what I tell him. Anyways since this Saturday was Italian Saturday there is no end to a meal without finishing it with an Italian Dessert. Cream, Milk and Sugar in the right proportion creates a dish called ‘PANNA COTTA’. Simple isn’t it….
This serves 6-8.
1. 250 grams of Milk Chocolate (I used Lindt)
2. 550 ml double creame
3. 150 ml of whole milk
4. 2 tablespoon of sugar.
5. 6 Cardamon Pods
6. 1 Table spoon of cornflour
7. 4 Gelatine leaves (or 4 teaspoon of gelatine powder)
8. 6-8 Ramekins or silicon moulds.
In a bowl add cold water and soak the Gelatine leaves and set aside. Grease the moulds well with a little oil (Silicon moulds don’t need greasing). In a sauce pan add milk, cream and sugar. Mix well and heat it on medium heat. Bring this to one boil until the milk rises. Mean while slit the cardamon pods using a knife. Add the inner seeds to the milk while boiling. Take cornflour in a separate bowl and add 4 tablespoon of hot milk and cream mixture to this. Mix it well making it a smooth paste. This well help the panna cotta from gets and lumps. Take the milk from the gas and add the chocolate. Let the chocolate melt in the hot milk. Stir this until the chocolate is completely mixed with the milk. Bring it again to the gas. Now add the cornflour paste and mix. Let this cook for about 30 seconds. Turn off the gas. Take the gelatine leaves and squeeze them removing any excess water from it. Add this to the liquid form of Panna Cotta. Let this rest for couple of minutes.
Now transfer the liquid to ramekins/silicon moulds as shown below. Keep this in the fridge for a minimum of 4 hours.
Serve it chilled either in the ramekin or demould it from the silicon moulds. Garnish with fresh Strawberries and Blackberries, top it up with a berry sauce