Friday, March 14, 2008

Chocolate Pannacotta with Raspberry Jelly and Cocoa Nibs

chokladhallonpannacotta-2

This might be the best pannacotta I've made. Really. It was just so inspired - raspberry and chocolate obviously go really well together, and cocoa nibs add crunch and a little hint of smokeyness that cuts through the sweetness. Actually, it's not a very sweet dessert - but it does depend on the chocolate you used. I had some Vahlrona Ampamakia at hand, and since you only use a small amount, I would really advice to go for some very high quality stuff. It does make a difference here! No need for fresh raspberries though, since you'll be heating them anyway.

Can't wait to play with more flavor combinations though - how about white chocolate pannacotta and rhubarb jelly? One question though - is it pannacotta or panna cotta? I'm not at all consistent, sometimes writing it one way, sometimes the other... Regardless, it tastes great and it's a convenient dessert since it's all prepared well in advance of your dinner party!

Chocolate Pannacotta with Raspberry Jelly and Cocoa Nibs
Serves 4

Raspberry Jelly:
200 ml raspberries (a little less than a cup)
2 tbsp sugar
2 tbsp white wine (or water)
1/2 gelatin leaf

Chocolate Pannacotta:
250 ml (1 cup) cream (I use full-fat heavy cream, 40% fat)
3 tbsp sugar
50 g dark chocolate, finely chopped
1/2 gelatin leaf

decoration:
4 tsp cocoa nibs

chokladhallonpannacotta-1

Start with the jelly. Place the gelatin in a bowl with cold water and soak for five minutes. Meanwhile, mix the raspberries with sugar and white win in a small saucepan and bring to a boil. Remove from heat, add the gelatin and let it melt. Pour into four small glasses or cups, and place in the fridge to firm up for at least a few hours, or over night.

Make the pannacotta. Soak the gelatin as above. Bring cream and sugar to a boil, remove from heat and stir in the chopped chocolate. Stir until it's completely melted and the mixture has an even color. Add the gelatin and let it melt. Carefully pour this on top of the raspberry jelly and place in the fridge for at least a few hours to set completely.

Just before serving, sprinkle each serving with a teaspoon of cocoa nibs.

Recipe in Swedish:
Chokladpannacotta med hallongelé och kakaonibs

10 comments:

Pille said...

That sounds so amazing, Anne - and chocolate & raspberry pairing suits your blog very well (just look at your blog banner:)
I hope to make this quite soon.

Brilynn said...

Those sound wonderful, I love chocolate and raspberries together!

Emma said...

Mmmmm! Det är alltså här man INTE skall klicka runt om man är toksugen på god mat och efterrätter när man inte "får" äta... men ändå kan jag inte hålla mig borta... *dregel* :D

hennhouse said...

I've always loved the flavor of orange and chocolate together.

Féline said...

Mos def, siztah. ;D Choklad och hallon är fint.

toro said...

Hellow!
I live in japan.
I'm gethering date about ice cream and dessart.
please link your this site.

Pollydot said...

I have never thought about placing chocolate and raspberries together ... sounds amazing. :o)

Daniel Roos said...

Hej Anne så väldigt fin ut din pannacotta kul att du andvänder så bra choklad också. Jag ska ner till Valrhona fabriken i augusti det sa bli jätte spännande. Må så gott mvh Daniel

african vanielje said...

All favourite flavours in my house so will give this a try. White choc and rhubarb sounds good too.

Anne said...

Pille, I didn't think about that but you're absolutely right! :)

Daniel, oh, det låter underbart. Du får ta stora resväskan med dig.. :)