Panna Cotta alla Menta con Salsa di Cioccolato (Roman Mint Panna Cotta with Chocolate Sauce)
A recipe for Panna Cotta alla Menta (Roman Mint Panna Cotta)! Lightly sweetened milk and cream are flavored with mint and vanilla, then set into a wobbly dessert and served with chocolate sauce.
Servings 4 Servings
Ingredients
For the Panna Cotta:
- 1 1/2 teaspoons unflavored granulated gelatin
- 1 (1 inch) vanilla bean
- Handful fresh mint leaves plus more for garnish
- 3 tablespoons granulated sugar
- 1 cup whole milk
- 1 cup heavy cream
- Neutral oil for greasing ramekins
For the Chocolate Sauce:
- 1/2 cup heavy cream
- 2 ounces dark chocolate broken into small pieces or finely chopped
Instructions
To make the Panna Cotta:
- In a small dish, combine 2 tablespoons of water and the gelatin. Set aside to soak until dissolved.
- Halve the vanilla bean lengthwise and scrape the seeds into a saucepan. Add the mint, sugar, milk, and cream. Bring almost to a simmer over low heat, stirring continuously and muddling the mint. Remove the mixture from the heat and allow it rest for about 10 minutes, but not longer.
- Meanwhile, lightly oil four 5 1/2 ounce ramekins.
- Add the gelatin to the milk mixture and stir until dissolved. Strain the mixture into a pitcher or a mixing bowl with a spout. Divide it evenly among the prepared ramekins and cover loosely with plastic wrap. Chill in the refrigerator for at least 4 hours or overnight to set up.
For the chocolate sauce:
- Just before serving, make the chocolate sauce: Heat the cream in a small saucepan over low heat until very hot and steaming, but not boiling. Stir to prevent scalding. Place the chocolate in a small bowl. Pour the cream over the chocolate and allow it to sit for about 2 minutes to melt the chocolate, then stir until smooth.
- To serve, spoon the chocolate sauce on top of each panna cotta in its ramekin. Serve immediately.