Dessert VOLO CHOCOLATE PANNA COTTA Servings 16 2019 Reserve Cabernet Sauvignon Alexander Valley Shop now Creamy and smooth panna cotta with a glass of Ferrari-Carano Merlot or Reserve Cabernet Sauvignon? Yes please! Ingredients FOR THE PANNA COTTA 5 ½ cups Clover Stornetta heavy whipping cream 3 ¼ teaspoons powdered gelatin (gold) 6 tablespoons granulated sugar Pinch Kosher Salt 15 ounces Volo Dark Chocolate, finely chopped FOR THE ORGANIC STRAWBERRY PURÉE 1 pound organic strawberries, clean and hulled, cut into 4 – 6 wedges 3 ounces granulated sugar 1 teaspoon vanilla extract Pinch Kosher salt Pinch black pepper, freshly ground 1 tablespoon basil, chiffonade FOR THE SWEETENED WHIPPED CREAM 2 cups Clover Stornetta heavy whipping cream 1/3 cup powdered sugar, sifted 1 teaspoon vanilla extract Directions FOR THE PANNA COTTA Pour 1 ½ cups of cream into a small, heat proof bowl, sprinkle the gelatin over it and let stand until softened, about 20 minutes. Place the bowl on a double boiler, stirring occasionally until the gelatin is completely melted. Use a stick blender if necessary to completely dissolve the gelatin. Meanwhile in a saucepan over medium heat, bring the remaining cream, sugar, and salt just to a boil. Immediately remove the pan from the heat, add the chocolate and whisk until smooth. Add the gelatin mixture to the chocolate mixture and stir until well blended. Pour through a fine mesh strainer, working quickly, not letting the chocolate mixture cool too much. Portion into a cup, jar, or dish. Be sure to divide the mixture evenly. Loosely cover the panna cotta and chill until properly set. Chill for at least 3 hours. FOR THE ORGANIC STRAWBERRY PURÉE Thoroughly combine all ingredients, let mixture rest 24 hours. Add all ingredients into a Vitamix blender, purée until smooth. Reserve in refrigerator until ready to use. FOR THE SWEETENED WHIPPED CREAM Whisk cream until soft peaks form, reserve in refrigerator until ready to use.
