If you can’t make it to 1 Pico at Shutters on the Beach for their Valentine’s Day three-course pre fixe dinner, consider making their dark chocolate panna cotta at home. 1 Pico’s Executive Chef Vittorio Lucariello believes, “Panna cotta is a delizia — when you taste it, your sense of indulgence truly comes alive.” Try his recipe to see for yourself.
Chocolate Panna Cotta
Ingredients
- ⅓ cup skim milk
- 100 grams of chocolate
- 1 (0.25-ounce) envelope unflavored gelatin
- 2 ½ cups heavy cream
- ½ cup white sugar
- 1 ½ teaspoons vanilla extract
Directions
- Gather all ingredients.
- Pour milk into a small bowl. Sprinkle gelatin powder over milk and stir until combined. Set aside.
- Stir heavy cream, chocolate and sugar together in a saucepan. Set over medium heat; watch carefully as the cream can quickly bubble up and boil over.
- Immediately stir gelatin mixture into the cream, stirring until completely dissolved. Stir for 1 minute.
- Remove the pan from the heat and stir in vanilla.
- Pour cream mixture into 6 individual ramekins. Leave to cool, uncovered, until no longer warm, about 20 minutes.
- When cool, cover with plastic wrap. Refrigerate until set, at least 4 hours but preferably overnight.
- Serve with rose petals.
