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Chocolate Pannacotta with white chocolate ganache and strawberry coulis

Jan-20-2016
Swayampurna Singh
300 minutes
Prep Time
10 minutes
Cook Time
2 People
Serves
Read Instructions Save For Later

ABOUT Chocolate Pannacotta with white chocolate ganache and strawberry coulis RECIPE

Deep, dark, luxurious Lindt chocolate pannacotta, topped with a lighter white chocolate ganache, a tart strawberry coulis and salted pistachios. It has depth, contrasting flavors and freshness. Recipe adapted from Naomi of Bakers Royale

Recipe Tags

  • Egg-free
  • Easy
  • Dinner Party
  • Italian
  • Dessert

Ingredients Serving: 2

  1. For the chocolate pannacotta: ½ cup milk
  2. 1½ teaspoon gelatin
  3. 1½ cup heavy cream
  4. 250 gms Lindt or any good quality dark chocolate
  5. 2 tablespoon sugar
  6. Coffee liqueur or Kahlua(optional) - 2 tbsp
  7. For White chocolate ganache: White chocolate - 100 gms
  8. cream - 40 gms
  9. Strawberry Coulis: 200gms strawberries, hulled
  10. 3 tablespoons sugar
  11. 2 teaspoon lemon juice
  12. 1-2 tablespoons water
  13. Fresh strawberries, few cut into thin slices, few kept whole.
  14. Others: Salted pictachios - shelled and chopped fine White chocolate shaving

Instructions

  1. For the Panna Cotta: Pour ½ cup of milk into a bowl. Evenly sprinkle gelatin on top; set aside for two minutes.
  2. Place the cream. chopped up chocolate and sugar into a small saucepan and bring to a simmer (dont boil it). Use a whisk to stir the mixture together till the chocolate has melted completely and the mixture looks shiny.
  3. Once its on a gentle simmer, add the coffee liqueur and stir to combine. Remove from heat in 5 mins.
  4. Strain the gelatin mixture into the cream-chocolate mixture and stir until gelatin is completely dissolved (mixture should be free of grit when rubbed between two fingers).
  5. It should be free of grit when rubbed between two fingers). Pour into long stemmed glasses or dessert ramekins and chill for 2 hrs. If you are making this well ahead of time, cover with foil tightly, and keep in fridge overnight.
  6. For the white chocolate ganache: Pour the cream into a sauce pan and bring to a boil ( the bubbles should be over the surface) . Turn off the heat. Add the chopped white chocolate immediately and stir till completely smooth.
  7. For layering: Place some thin slices of cut strawberry on top of the set chocolate panna cotta.
  8. Once the dark chocolate layer has set completely ( almost after 2 hrs),( tilt the glass to check), pour in the white chocolate ganache in a thin layer on top on the chocolate.
  9. Remember you will be adding the strawberry coulis too, so make the layers accordingly. Chill in the fridge for atleast an hour.
  10. o make strawberry sauce: Pure together the chopped strawberries, sugar, lemon juice and just 1-2 tsp of water. Transfer mixture to a saucepan over medium high heat and bring to a boil.
  11. Continue to boil until mixture thickens to syrup consistency. Strain. Set aside to cool.
  12. For the layering: Again, after 1 hr, check to see that the white chocolate ganache has set completely.
  13. If yes, pour the strawberry coulis on top of the white chocolate (use as much as desired) and let it cool for 30 mins.
  14. Assembly: In individual glasses, pout the chocolate pannacotta, top with cut strawberry, add the white chocolate ganache, top with strawberry coulis.
  15. Garnish with white chocolate shavings, fresh strawberries and salted pistachios sprinkled on top. Enjoy.

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