Chocolate Panna Cotta
SMART SUBSTITUTION To make this popular Italian dessert lighter, use reduced-fat cream cheese and skim milk in place of the traditional heavy cream. Thanks to the semisweet chocolate, it still tastes rich.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
In a small saucepan, sprinkle gelatin over 1/2 cup cold milk. Let soften, about 5 minutes. Cook over low heat, stirring until gelatin has dissolved (mixture will feel smooth when rubbed between fingers), about 3 minutes. Add sugar; stir until dissolved. Add remaining 1 cup milk; heat over low until warm (do not boil), about 2 minutes. Remove from heat.
Step 2
Place chocolate in a microwave-safe bowl; heat on high in 20-second increments, stirring between each, until melted. Add cream cheese to chocolate; using a flexible spatula, stir until combined. Pour 1/4 cup gelatin mixture into chocolate mixture; stir until smooth. Gradually add remaining gelatin mixture, then salt, stirring until smooth. Divide among four 6-ounce glasses or custard cups; refrigerate until firm, at least 2 hours (or up to 2 days).
Step 3
Serve panna cottas topped with sour cream, if desired.
nutrition information
Step 4
Per Serving (without Sour Cream)
Step 5
Calories: 231
Step 6
Fat: 11.1g (7g Saturated Fat)
Step 7
Protein: 7.5g
Step 8
Carbohydrates: 28.1g
Step 9
Fiber: 1.1g
