The Chocolate Inn contains all
chocolate recipes. Try one today!
Silken Panna Cotta
1 1/2 tsp. unflavored gelatin
tbsp. cold water
3 cups heavy whipping cream
1/2 cup sugar, or more to taste
Pinch of salt
11/2 tsp. vanilla extract
1 cup (8-oz. container) sour cream
31/2 - or 4-oz. bar bittersweet chocolate, shaved with a vegetable peeler
In a coffee cup, sprinkle the gelatin over the cold water. Let stand 5 minutes.
In a 3-quart non-aluminum saucepan, warm the cream with the sugar, salt and
vanilla over medium-high heat. Do not let it boil. Stir in the gelatin until
thoroughly dissolved. Take the cream off the heat and cool 5 minutes.
Have the sour cream in a medium bowl. Gently whisk in the warm cream a little at
a time until smooth. Taste for sweetness. It may need another teaspoon of sugar.
Have eight coffee cups, 2/3 -cup ramekins or small wineglasses. Fill each one
3/4 full with the cream. Chill 4 to 48 hours. Serve topped with chocolate