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Chocolate and Cointreau Panna Cotta with Raspberry Coulis
Recipe serves: N/A
A Little Background

This is one of my favourite desserts to prepare when having guests over for dinner as it can be completed entirely on the day before and leaves time to focus on other parts of the dinner on the night. On top of this early preparation ease, the quality chocolate, the creamy texture, and the accompaniment of chocolate’s perfect match; raspberries, ensures it is always a big winner with guests and never fails to impress. It is quite an adaptable dessert as well; if you are not a fan of Cointreau, feel free to substitute with any other liqueur you may like or simply some vanilla extract. However if using vanilla use only about ½ tsp as it is much stronger in flavour than any liqueur. Enjoy the ease and the taste.

What you'll need

For the Raspberry Coulis
  • 500 grams (1 lb) frozen raspberries
  • ½ cup sugar
  • ¼ cup water


For the Panna Cotta
  • 6 125 ml (4.5 oz) dariole moulds (Nestle makes perfect ones and can be obtained from any quality kitchen supply store. Small ramekins, bowls or cups can be used but the presentation may not be as attractive.)
  • Non stick baking spray
  • 1 tbsp gelatine (powdered)
  • 250 ml (1 cup) milk
  • 400 ml (14 oz) fresh cream (whipping cream)
  • 75 grams (2.5 oz) caster sugar
  • 150 grams dark couverture chocolate buds or chopped
  • 2 tbsp Cointreau
 Chefspencil.com - Chocolate and Cointreau Panna Cotta with Raspberry Coulis
What to do

For the Raspberry Coulis
  • Remove 2 dozen of the nicest raspberries and set aside in the fridge.
  • Place the raspberries, sugar and water in a small saucepan and place over low-medium heat.
  • Allow to simmer for 1 hr.
  • Remove and strain through fine strainer, (may require some forced straining using a spoon to push the liquid through)
  • Discard the seeds and pulp (if so inclined this fibrous jam can be used as a jam on your morning toast).
  • Allow the liquid to cool.
  • Once cool it should be a slightly thick sauce.
  • Feel free to add more water or sugar and return it to the heat if it is not thick or thin enough.

For the Panna Cotta
  • Place the sugar, milk and cream into a small saucepan or pot and heat slowly until sugar is dissolved. Allow it top get quite hot but do not boil.
  • Take the pot off the heat, add the vanilla and stir through the chocolate until it is free of lumps and completely melted. Set aside. (If the chocolate is not melting, the pot can be returned to a medium heat, stir continuously until all chocolate is melted)
  • Place the gelatine into a heatproof glass or steel jug or cup.
  • Add 1 tbsp hot water.
  • Fill a small pot with 2 cms (1 inch) water and bring to boil and reduce to simmer.
  • Stand the jug or cup in the water and stir with a fork.
  • Keep heating and stirring until the gelatine is dissolved.
  • Take a couple ladles of the chocolate cream mix and add it to the cup.
  • Continue to simmer until free of lumps and smooth.
  • Pour contents of cup into remaining chocolate and cream mixture and stir well.
  • Lightly spray the inside of the dariole moulds.
  • Pour the mixture evenly into the 6 moulds.
  • Cover with plastic wrap and place in the fridge for at least
  • Divide mixture among 6 lightly oiled 125 ml dariole moulds.
  • Cover and refrigerate 2-3 hours or until set.


Presentation
  • As mentioned the above can be done 1-2 days in advance. When you are finally ready to serve do the following:
  • Remove the Panna Cottas from the fridge 1 hour before required.
  • Place a small pot of water on the stove to boil, and reduce to a simmer.
  • Run a small knife around the top of the panna cotta, carefully separating it from the edge of the dariole mould.
  • Carefully hold the panna in the simmering water for a few seconds to allow it to loosen within the mould. (do not hold it in the water for too long as it will melt).
  • Invert the panna cottas onto the plate. It may require some squeezing of the mould but it will come out. You can also place your fingers over the open end of the panna cotta and your thumb over the base and shake the panna cotta out onto your hand and then set it onto the plate.
  • Garnish with some Raspberry Coulis and the raspberries.
    
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Recipe By Paul Hegeman
Styling By Paul Hegeman
Photography By Jason Hamilton
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