Serves 3 - 757 cal per serving
500 g / 2 cup
50 g / 1.6 oz
30 ml / 1 oz
30 g / 1 oz
250 g / 8.5 oz
Prep-time: 15 min. - Total-time: 120 min.
For Panna Cotta first pour cream in a casserole. Slit the vanilla bean open, lengthwise. Using a spoon remove the vanilla pulp. Add the bean and the pulp to the cream. Add sugar. On medium heat let the cream slowly simmer for about 15 minutes, stirring constantly. If you are using powdered gelatin: Dissolve 4 g gelatin (1 envelope of powdered gelatin contains about 7 g) in a little bit of water according to package directions. Remove the Panna Cotta from the oven. Add a little from the Panna Cotta to the dissolved gelatin, stir until smooth and then add the gelatin cream mix to the Panna Cotta stirring constantly. If you are using gelatin sheets: Soak the gelatin sheets in cold water. Remove the Panna Cotta from the oven. Remove the gelatin from the water and gently squeeze out, add to the Panna Cotta and dissolve stirring constantly. Remove the vanilla bean. Pour the Panna Cotta in small bowls or ramekins. After the Panna Cotta has cooled down to room temperature let it set in the refrigerator. Bring 30 ml / 1 oz milk to a boil. Melt semi sweet chocolate in the milk, stirring constantly. Add orange liqueur and let the chocolate sauce cool.
After the Panna Cotta is set and firm take a knife and carefully lift the sides of the Panna Cotta from the bowl. Shortly put the bowls in hot water to make it easier to remove the Panna Cotta. Topple the Panna Cotta on dessert plates, top with the chocolate sauce and serve with
fresh strawberries. Panna Cotta is a Piedmont specialty.