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Melissa Smith is a new, bright light in the California culinary scene. She's a brilliant
chef, a sommelier, produces pod casts and much more. This last spring she entered a
Scharffen Berger chocolate contest and won first prize. In fact, each time I talk with
Melissa I discover yet another amazing facet about her life and accomplishments.
Melissa says, "I serve this beautiful simple, yet complex dessert in the dish with a demitasse spoon and a
shaving of dark chocolate. In the smaller dishes it makes for a lovely party dessert. This
recipe can also be made into larger servings for fewer people."
I haven't yet tried this recipe though I intend to as soon as I have a special event. It's not
something one just whips together, however; it takes some planning and patience.
Melissa sent me a beautiful photo of her Triple Panna Cotta served in shot glasses,
but unfortunately, I tried every trick I know to transfer the photo and was unable to do so.
Suffice it to say, it's gorgeous, so I recommend serving this dessert in shot glasses if you want just a taste,
parfait glasses, wine glasses, or glass bowls.
Note: I changed the chocolate to Guittard chocolate to fit with the blog I was writing on
Guittard, but you can use Scharffen Berger or another high quality chocolate that has
between 60 and 65% cocoa mass. Also, you can make just one of the trio of panna cottas; they're good
individually and collectively.
Chocolate Panna Cotta
1 cup whole milk
2 teaspoons powdered unflavored gelatin
2 cups heavy cream
¼ cup sugar
3/4lb Guittard 65% chocolate, cut into small pieces
1 teaspoon ground vanilla bean powder*
1 teaspoon pure vanilla extract*
Instructions
Arrange 24 straight sided shot glasses in an egg carton set in a casserole dish.
Alternatively use small deep ramekins.
Sprinkle gelatin over milk and let soften for 5 minutes.
Combine cream, vanilla seeds, and sugar in a small saucepan set over medium heat,
stirring to dissolve sugar. Add milk mixture and chocolate, and whisk until thoroughly incorporated.
Strain through a fine mesh sieve into a measuring glass.
Fill each ramekin or glass one third full with the chocolate base. Chill in refrigerator
for 2 hours.
Coconut Panna Cotta
2 teaspoons unflavored gelatin powder
3 tablespoons water
1 cup coconut milk
½ cup heavy cream
½ cup sugar
1 pinch kosher salt
Instructions
Sprinkle gelatin over water and let sit for 5 minutes.
Combine coconut milk, cream, sugar, and salt in a saucepan. Stir over medium heat
until sugar is fully dissolved. Stir in gelatin mixture until fully incorporated.
Strain into glass measuring cup and cool until barely warm.
Pour 1 tablespoon over chocolate panna cotta layer. Chill in refrigerator for 2 hours.
Pandan Panna Cotta
1 cup whole milk
2 cups heavy cream
3 teaspoons unflavored gelatin powder
6 tablespoons sugar
2 teaspoons pandan paste (Koepoe-Koepoe brand or make your own, recipe below)
Pandan Paste
5 ea Pandan Leaves
1/4c Agave Nectar
Juice pandan leaves in a wheatgrass juicer.
Simmer pandan juice with agave nectar on stove for 5 minutes or until slightly
reduced, strain through a fine mesh sieve and allow to cook before using.
Instructions
Sprinkle gelatin over milk and let soften for 5 minutes.
Combine cream, pandan paste, and sugar in a small saucepan set over medium heat,
stirring to dissolve sugar. Add milk mixture, and whisk until thoroughly incorporated.
Strain through a fine mesh sieve into a glass measuring cup. Let cool until barely warm.
Fill ramekins or glasses to the top. Chill for 4 or more hours in the refrigerator.
* For retail sizes, click here
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Vanilla Shop
Anyone can buy wholesale sizes at wholesale prices here at the Vanilla.COMpany
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