Stracciatella Panna Cotta

What can be more Italian and decadent than Stracciatella Panna Cotta? Yes, this dessert is a combination of Italy's stracciatella gelato and the creamy jiggle of panna cotta.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Sprinkle the gelatin powder over 1.5 tablespoons of water, mix and allow the gelatin to sit for 5-10 minutes. The water will be completely absorbed by the gelatin powder and you have a jelly like mixture in your bowl.

Step 2

Cut the vanilla bean/pod in half lengthwise (not all the way true), then use the back of a knife to scrape out the inside. Pour the cream in a pan and add the vanilla seeds and the scraped-out pod.

Step 3

Bring the cream to a very low simmer and allow the vanilla flavor to infuse the cream. This will take about 15 minutes.

Step 4

Take the vanilla pod out of the cream and add the gelatin mixture and stir until dissolved.

Step 5

Fill you panna cotta molds (coffee cups or ramekins with water).

Step 6

Chop the chocolate in tiny bits.

Step 7

When the cream mixture is starting to thicken, add 3/4 of the chocolate to the cream and mix. The chocolate should not melt.

Step 8

Pour the water out of the panna cotta molds and divide the cream mixture over the 2 cups and cover them with plastic wrap. Place the cups in the fridge for at least 4-5 hours.

Step 9

Run a small knife between the panna cotta and the ramekin/cup. Lightly press the panna cotta with your dry fingers, so that the tiny ‘opening’ you made with the knife comes loose from the ramekin. Place a plate over the ramekin and flip, this should loosen the panna cotta onto the plate. If that does not work, dip the ramekins in warm water for a few seconds and then flip them over.

Step 10

Sprinkle the remaining chocolate over the panna cotta.

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