Vanilla and chocolate pana cotta tart
From ahmed1 14 years agoIngredients
- 1 23cm baked chocolate pie shell shopping list
- vanilla pana cotta: shopping list
- 1 envelope of unflavored gelatin (approx. 2 teaspoons) shopping list
- 1/2 cup milk shopping list
- 2 1/2 cups heavy cream shopping list
- 1/2 cup sugar shopping list
- 1 vanilla bean or 2 teaspoons pure vanilla extract shopping list
- chocolate topping: shopping list
- 8 ounces (227 grams) semisweet or bittersweet chocolate cut into small pieces shopping list
- 3/4 cup (180 ml) heavy whipping cream shopping list
- 2 tablespoons (28 grams) unsalted butter shopping list
How to make it
- In a small bowl, sprinkle the gelatin over 1/2 cup milk; let stand until the gelatin is softened, about 5 minutes.
- In a large saucepan, combine heavy cream and sugar. Add vanilla extract or vanilla bean. Bring cream just to a simmer, whisking occasionally until sugar has completely dissolved; remove from heat. Add the softened gelatin mixture and whisk to completely dissolve the gelatin.
- Strain hot cream mixture into a large glass measuring cup with a pouring spout; pour over the base and refrigerate until set.
- Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream and butter in a medium sized saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth and set aside until thickened
- Stirring occasionally. Pour over the set vanilla pana cotta and chill again.
The Rating
Reviewed by 10 people-
I've had (two tone) vanilla & chocolate panna cotta, but never in a tart. Way to go! :)
californiacook in loved it -
YUMMY!
turtle66 in Sacramento loved it -
mmmmm....great post Ahmed, looks delicious! anytime, anywhere! thanks for sharing!
magali777 in Mexico loved it
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