Wish you all a belated happy valentine’s day! I hope you all had a fabulous day. We did not do anything fancy for the day and spent a relaxing evening at home. I cooked some biryani, Mr.U’s favorite food and the dessert was with my favorite ingredient, chocolate. Yes, it was a chocolate dessert..
I saw a chocolate dessert on Sanjeev Kapoor’s Khana Khazana 3 weekends ago and was meaning to try it ever since I saw the show. That mocha pannacotta was the perfect dessert for last night.
This mocha pannacotta is also a perfect dessert for chocoholics. I loved it and U thought it was ‘ok’ and ‘fine’. He is not a big dessert person. I do have to admit though, if one doesn’t like chocolate, this dessert isn’t for them. This is my entry for this week’s Cooking from Cookbooks Challenge # 5, week 3.
I followed the recipe as give with a few changes. I used half & half and 2 % milk to make it a bit healthier and also used white sugar instead of brown sugar. The chocolate I had on hand was unsweetened bitter chocolate and had to increase the quantity of sugar to adjust the bitterness of the chocolate.
By the time I was done preparing dinner, the sun had almost set and there wasn’t enough natural light to take pictures. I kept aside one heart shaped pannacotta to take pictures this morning. The photo of the pannacotta in a ramekin in the above collage was taken last night and rest of the pictures were taken this morning. The sun did not come out today and it has been snowing on and off since morning but there was enough natural light to take decent enough pictures.
Source: Sanjeev Kapoor’s Khana Khazana
Total Time: 15 minutes + setting time
Preparation: 5 minutes
Cooking Time: 10 minutes
Setting Time: at least 1- 2 hours
Serves: 3 – 4
- ¾ cup Cream (I used half & half)
- ¾ cup Milk (I used 2% milk)
- 50 grams Dark Chocolate grated (I used unsweetened bitter chocolate)
- 1 tbsp. Instant Coffee Powder
- 4 tbsp. Brown Sugar (I used 5 tbsp. white sugar)
- 1 ½ tsp. Gelatin (I used 1 envelop of unflavored gelatin)
- Grate or cut chocolate into small pieces. Take gelatin in a bowl and pour some water, just enough to soak the gelatin. I used cold water.
- Heat milk and cream (half & half) in a pan.
- When milk comes to a boil, reduce the heat to medium – medium low, add instant coffee & chocolate, and mix until chocolate melts.
- Add sugar and gelatin and mix well. Taste the mixture and add sugar if needed.
- Remove from fire, cool the mixture, strain it and pour it into small containers. I used 2 ramekins and 2 heart shaped mini cake pans.
- Cover the pans and the ramekins with a saran wrap and refrigerate until set. I think it might take at least an hour or two. I wanted to check after 1 hour but completely forgot about it. When I checked 4 hours later, pannacotta was perfectly set.
- Serve the pannacotta as it is in the ramekins or flip it over on to a plate. I tried flipping the pannacotta from the ramekins but couldn’t. However, it was lot easier with the heart shaped pans. With a knife or with the butter spreader, slightly run it around the pan to loosen the pannacotta. Place a plate on the pan and flip it over.
- Serve the mocha pannacotta as it is or with some berries of one’s choice.
This day in 2010 – Khasta Kachori
This day in 2011 – Bone Soup
Recipes I posted this month in 2009, in 2010, in 2011 and in 2012.
Events: Linking this to Fabulous Feast Friday, a linky party started by Mireille. Edition # 2 is hosted by Valli & Prachi this weekend. This is also my entry for this week’s Cooking from Cookbook Challenge.