20 Nov

   chocolate pannacotta 


Panna Cotta literally translates as “cooked cream” in Italian.It is generally believed to have originated in the Northern Italian region of Piedmont, although it is eaten all over Italy, where it is served with wild berries, caramel, chocolate sauce or fruit coulis. It is not known exactly how or when this dessert came to be, but some theories suggest that cream, for which mountainous Northern Italy is famous, was historically eaten plain or sweetened with fruit or hazelnuts.

panna cotta2

Earlier recipes for the dish did not directly mention gelatin, but instead included a step in which fish bones were boiled(eww…that’s what i found in wiki),  this is now known to extract collagen from the bones, which turns to gelatin. Sugar, later a main ingredient, would not have been widely available as it was an expensive imported commodity. After years this treat evolved into what is now a gelatin dessert, flavoured with vanilla and topped with fruit or spices, and served chilled.They are also perfect for dinner parties because they can be made a day or two in advance and kept refrigerated until ready to be served.

panna cotta

It’s a luscious, totally Italian custard, no eggs, just cream and flavorings. This is good served alone or with the slightest dusting of finely ground cocoa nibs or shaved chocolate. Panna cotta is usually vanilla— but this one is for chocolate lovers. This is the first time that i tried pannacotta though i have heard and read about it. That did not interest me because apart from the cream,it has all the basic ingredients that go into making the indian falooda or chinagrass. So i thought its no big deal !. But a fortnight before,i had some cream left over sitting in my refregirator, and pannacotta came to my mind. It is a lot different from the falooda, this is more creamier and melt in the mouth type( what more could you expect with using cream:) ). I sent each one of my neighbours a piece for tasting, and everyone was asking for the recipe.

The panna cotta is super chocolaty and makes an amazing quick dessert.

cooking time:- less than 10 minutes

serves 4


  •  4 tbls heavy cream
  •  2 full cups whole milk
  •  3 tbls – dark cocoa powder
  • 80 gms sugar
  •  6 gms of gelatine or 2 tsp of gelatine powder
  • ¼ tsp of vanilla extract



For preparing panna cotta, coat the custard cups or ramekins with cooking spray or a light coat of unflavoured oil. Sprinkle gelatin (i used agar agar powder, its vegetarian and halal) over whole milk in a small saucepan; let it stand for 10 minutes. Cook milk mixture over medium-low heat for 10 minutes or until gelatin dissolves, stirring constantly with a whisk. Increase heat to medium; add the sugar and slowly combine the cocoa powder, stirring with a whisk until sugar dissolves. Add the vanilla extract and remove from heat. For a creamier version,you can strain the mixture at this point. But its optional. Divide mixture evenly among prepared custard cups. Cover and chill at least 5 hours or up to overnight. Serve cold with a splash of cream/ dusting of cocoa powder/ shaved chocolate or fresh fruits or berries on top to add a touch of colour.

choco pannacotta

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