Panna Cotta alla Menta con Salsa di Cioccolato (Roman Mint Panna Cotta with Chocolate Sauce)

Name: Panna Cotta alla Menta con Salsa di Cioccolato (Roman Mint Panna Cotta with Chocolate Sauce)
Prep time: 20 min
Cook time: 20 min
Total time: 4 h 40 min
Yield: 4 Servings
Ingredients: 1 1/2 teaspoons unflavored granulated gelatin; 1 (1 inch) vanilla bean; Handful fresh mint leaves; 3 tablespoons granulated sugar; 1 cup whole milk; 1 cup heavy cream; neutral oil; 1/2 cup heavy cream; 2 ounces dark chocolate

User Reviews

0.0

0 reviews

Unrated

Prep Time
20 mins
Cook Time
20 mins
Additional Time
4 hrs
Total Time
4 hrs 40 mins
Servings
4 Servings
Course
Dessert
Cuisine
Italian

Panna Cotta alla Menta con Salsa di Cioccolato (Roman Mint Panna Cotta with Chocolate Sauce)

Iris Warren

Report

A recipe for Panna Cotta alla Menta (Roman Mint Panna Cotta)! Lightly sweetened milk and cream are flavored with mint and vanilla, then set into a wobbly dessert and served with chocolate sauce.

Share:

I Made This!

Be the first!

Print

3 people printed this

Save this

Be the first!

Ingredients

Servings

For the Panna Cotta:

1 1/2 teaspoons unflavored granulated gelatin
1 (1 inch) vanilla bean
Handful fresh mint leaves plus more for garnish
3 tablespoons granulated sugar
1 cup whole milk
1 cup heavy cream
neutral oil for greasing ramekins

For the Chocolate Sauce:

1/2 cup heavy cream
2 ounces dark chocolate broken into small pieces or finely chopped

Add to Shopping List

Instructions

To make the Panna Cotta:

In a small dish, combine 2 tablespoons of water and the gelatin. Set aside to soak until dissolved.
Halve the vanilla bean lengthwise and scrape the seeds into a saucepan. Add the mint, sugar, milk, and cream. Bring almost to a simmer over low heat, stirring continuously and muddling the mint. Remove the mixture from the heat and allow it rest for about 10 minutes, but not longer.
Meanwhile, lightly oil four 5 1/2 ounce ramekins.
Add the gelatin to the milk mixture and stir until dissolved. Strain the mixture into a pitcher or a mixing bowl with a spout. Divide it evenly among the prepared ramekins and cover loosely with plastic wrap. Chill in the refrigerator for at least 4 hours or overnight to set up.

For the chocolate sauce:

Just before serving, make the chocolate sauce: Heat the cream in a small saucepan over low heat until very hot and steaming, but not boiling. Stir to prevent scalding. Place the chocolate in a small bowl. Pour the cream over the chocolate and allow it to sit for about 2 minutes to melt the chocolate, then stir until smooth.
To serve, spoon the chocolate sauce on top of each panna cotta in its ramekin. Serve immediately.