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ALL RECIPES

Chocolate Panna Cotta

  • Pair with Zinfandel
Serving Size
12

|

Total Time
6 hours

4 cups cream

1 1/3 cups milk

2/3 cups granulated sugar

10 oz. bittersweet chocolate pistoles

6 sheets of gelatin

Whipped cream (garnish)

Grated chocolate (garnish)

  1. Heat liquids with sugar to dissolve sugar (do not boil)
  2. Rehydrate gelatin in a bowl of cold water, drain and add to pot with liquids
  3. Melt 10 oz bittersweet chopped chocolate in a double boiler
  4. Whisk in approx. 1 cup of the warm liquid into chocolate, when smooth add another cup and repeat until all liquid is incorporated into chocolate
  5. Pour into serving dishes and allow to set up in the refrigerator for at least 6 hours
  6. To serve, garnish panna cotta bowls with whipped cream and grated chocolate
Executive Chef Peter Janiak

Executive Chef Peter Janiak

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100 Pythian Road at Hwy. 12 Santa Rosa, CA 95409
(888) 675-9463
Open Daily | 10 AM – 5 PM | Holiday Hours
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