Chocolate Volcano Espresso Panna Cotta

[Neil HD]

This is based off of a Gordon Ramsay recipe I found on YouTube.

However, the ingredients I used here should be easy enough to find in any major grocery chain in BC (Save-On-Foods, Safeway, Superstore, Walmart, etc.)

Seriously, what store sells double or heavy cream here?

 

Panna Cotta (4 servings):

6 to 7 g of gelatin (typically available in leaf or powdered form)

1/3 cup cold water

1 2/3 cup whipping cream (33%)

100 g caster sugar

1/4 cup hot espresso coffee (or 1.5 tbsp instant coffee dissolved in 1/4 cup boiling hot water)

1 tsp vanilla extract

 

Ganache:

Just under 1/2 cup whipping cream

50 g dark chocolate (~70%)

1 tbsp salted butter or margarine

Honey to taste

 

in a bowl, stir the gelatin into the cold water and set it aside until later. Chill 4 ramekins (each should hold ~175 mL ) in the fridge

 

In a small saucepan, stir together the cream, sugar, coffee, and vanilla until the sugar dissolves, then allow mix to reach a simmer. Remove the saucepan from the heat before boiling occurs and allow it to cool for a few minutes.

 

During this wait, chop up the chocolate finely and place it in a ceramic or Pyrex bowl larger that the saucepan. 

 

Empty the soaked gelatin into the saucepan and stir until fully dissolved. Rinse your ramekins in cold water without drying them, then place the ramekins on a level tray and put it in the fridge. Pour your cream mix through a coffee strainer into a jug or large measuring cup, then fill up your ramekins evenly. Allow to set for at least 4 hours, preferably overnight.

 

Wash out the saucepan, pour in the cream for the ganache, and bring to a simmer. Immediately pour it into the bowl of chocolate, add the butter or margarine, and whisk until fully melted down. If ingredients aren't fully combining, wash the saucepan and add an inch of hot water, then set up the bowl and saucepan as a bain-marie with the heat set to low. Once the ingredients are thoroughly combined, mix in honey to taste and refrigerate.

 

Once the panna cotta is set, take out the ramekins and place them in a bath of boiling hot water for 5-10 seconds, taking care not to fill the bath too high. This is meant to shock the panna cotta enough for it to fall out. If needed, use a small knife to trim around the panna cotta to get it off the surface of the ramekin. Place a saucer on each ramekin, flip both saucer and ramekin over together, and lightly shake the ramekin until the panna cotta slips out.

 

Take out the ganache and whisk until it reaches a syrup-like thickness. If needed, warm up the mixture by placing the bowl in the water bath for a minute.

 

To decorate, use a spoon or knife to scoop out some of the center of each panna cotta, creating a pit about a 1/2 inch deep. Use the ganache to fill the pit and dress the panna cotta any way you like before serving.

 

 

 

[JM_]

16 minutes ago, Neil HD said:

This is based off of a Gordon Ramsay recipe I found on YouTube.

However, the ingredients I used here should be easy enough to find in any major grocery chain in BC (Save-On-Foods, Safeway, Superstore, Walmart, etc.)

Seriously, what store sells double or heavy cream here?

 

Panna Cotta (4 servings):

6 to 7 g of gelatin (typically available in leaf or powdered form)

1/3 cup cold water

1 2/3 cup whipping cream (33%)

100 g caster sugar

1/4 cup hot espresso coffee (or 1.5 tbsp instant coffee dissolved in 1/4 cup boiling hot water)

1 tsp vanilla extract

 

Ganache:

Just under 1/2 cup whipping cream

50 g dark chocolate (~70%)

1 tbsp salted butter or margarine

Honey to taste

 

in a bowl, stir the gelatin into the cold water and set it aside until later. Chill 4 ramekins (each should hold ~175 mL ) in the fridge

 

In a small saucepan, stir together the cream, sugar, coffee, and vanilla until the sugar dissolves, then allow mix to reach a simmer. Remove the saucepan from the heat before boiling occurs and allow it to cool for a few minutes.

 

During this wait, chop up the chocolate finely and place it in a ceramic or Pyrex bowl larger that the saucepan. 

 

Empty the soaked gelatin into the saucepan and stir until fully dissolved. Rinse your ramekins in cold water without drying them, then place the ramekins on a level tray and put it in the fridge. Pour your cream mix through a coffee strainer into a jug or large measuring cup, then fill up your ramekins evenly. Allow to set for at least 4 hours, preferably overnight.

 

Wash out the saucepan, pour in the cream for the ganache, and bring to a simmer. Immediately pour it into the bowl of chocolate, add the butter or margarine, and whisk until fully melted down. If ingredients aren't fully combining, wash the saucepan and add an inch of hot water, then set up the bowl and saucepan as a bain-marie with the heat set to low. Once the ingredients are thoroughly combined, mix in honey to taste and refrigerate.

 

Once the panna cotta is set, take out the ramekins and place them in a bath of boiling hot water for 5-10 seconds, taking care not to fill the bath too high. This is meant to shock the panna cotta enough for it to fall out. If needed, use a small knife to trim around the panna cotta to get it off the surface of the ramekin. Place a saucer on each ramekin, flip both saucer and ramekin over together, and lightly shake the ramekin until the panna cotta slips out.

 

Take out the ganache and whisk until it reaches a syrup-like thickness. If needed, warm up the mixture by placing the bowl in the water bath for a minute.

 

To decorate, use a spoon or knife to scoop out some of the center of each panna cotta, creating a pit about a 1/2 inch deep. Use the ganache to fill the pit and dress the panna cotta any way you like before serving.

 

 

 

this looks great. No kidding on the heavy cream, you can find it at places like Gourmet Warehouse but I think whipping will get the job done