CHOCOLATE-SOY PANNA COTTA
Creamy and extremely chocolaty, this custard relies on soy milk and tofu, rather than cream and eggs, for a smooth, silken texture with minimal saturated fat.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Number Of Ingredients 8
Steps:
- Pour cold water into a small bowl and sprinkle with gelatin. Let stand until softened, about 5 minutes.
- Puree tofu in a food processor until smooth. Combine soy milk, sugar, and salt in a saucepan, and bring to a boil. Remove from heat, add chocolate, vanilla, gelatin mixture, and pureed tofu, and stir until chocolate has melted. Pour through a fine sieve into a bowl, and let cool completely at room temperature.
- Pour into six 6-ounce ramekins or cups. Cover with plastic, and refrigerate overnight (or up to 2 days). Garnish with chocolate shavings if desired.
Nutrition Facts : Calories 220 g, Fiber 1 g, Protein 9 g, SaturatedFat 3 g, Sodium 58 g
SILKY, CREAMY CHOCOLATE PANNA COTTA
Provided by Food Network
Categories dessert
Time 6h20m
Yield About 6 servings
Number Of Ingredients 8
Steps:
- Sprinkle the gelatin over the milk and allow to sit to soften the gelatin.
- Heat the half-and-half in a medium saucepan over medium-low heat until it comes to a simmer.
- Whisk in the sugar, chocolate chips and vanilla extract. Bring to a simmer and cook, stirring frequently, until the chocolate has melted. Add the milk and gelatin mixture and whisk until the gelatin has entirely dissolved. Bring the entire mixture to a simmer.
- Ladle the mixture into six 6-ounce custard cups or ramekins (or serving dishes of your choice) and refrigerate until set, about 6 hours.
- To serve, top the panna cottas with whipped cream and chocolate shavings.
- Serve and enjoy!
CHOCOLATE PANNA COTTA
Steps:
- Combine simple syrup and trablit to taste. Place 1 to 2 tablespoons in bottom of martini glass. Place sponge cake on top of syrup. Freeze glasses. For the panna cotta: chop chocolate roughly and set aside. Soak gelatin in ice water. Heat cream, milk and sugar to scald, do not boil. Remove from heat and stir in chocolate until a smooth, creamy consistency is achieved. Fold in gelatin sheets. Cool in ice bath to room temperature. Ladle into martini glasses and refrigerate until set, approximately 2 hours. Place the glasses on service plates. Place a tuile on each plate, spoon sorbet on each tuile and garnish with mint, serve immediately.
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