Italian Cream Pudding

Pannacotta

Cooking With Nick Stellino
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Ingredients:

1 envelope unflavored gelatin
2 tablespoons cold water
8 ounces semisweet chocolate
1 1/2 cups whipping cream
3 tablespoons sugar
1 1/2 cup milk
2 teaspoons vanilla
Fresh berries for decoration (optional)
Mint sprigs for decoration (optional)
Serves 8 to 10
Printable Version
Sprinkle the gelatin powder over the water in a small dish. Let sit for 10 minutes to soften the gelatin.
Melt the chocolate, 1/2 cup of the whipping cream and the sugar in the top of a double boiler, stirring well. Make sure the chocolate has melted completely and that the mixture dosen't look grainy - it should be shiny and thick. Slowly whisk in the remaining cream and the milk. Heat just until steaming - do not boil. Stir in the softenend gelatin and the vanilla, stirring just until the gelatin is completely dissolved. Pour the mixture into individual small custard cups or dessert molds. Chill in the refrigerator for 4 -5 hours of overnight.
To serve, dip the custard cups or molds into hot water for 20-30 seconds to loosen the edges. Turn out onto small serving dishes and garnish with fresh berries and a sprig of the mint, if you wish.
©2013 Nick Stellino Productions