My first introduction to Panna cotta has been online, a couple of years ago with a countless shares from so many people on Facebook, websites, blog and what not.. A couple of further reads online led me into an understanding that Panna cotta is a traditional Italian dessert that is made with sweetened cream ,thickened with gelatine and moulded. I so wished I had an Indian store, locally to buy agar agar and make the dessert. Driving 7 miles just to buy 1 single ingredient is something that I would never do . Rather decided I will settle in for Gelatine . Ingredients: 50 gm of Dark Chocolate 1 Tblspn of Demerara Sugar ( can use regular granulated sugar too ) Directions :
Prepare a double boiler for melting the chocolates. Place the chopped chocolate in the top of a double boiler set over hot water and allow to melt, stirring often. Place a 16-inch-long parchment paper on your work surface. Once the chocolate is melted add the sugar and give it a good mix. Pour the melted chocolate onto the paper and using an offset spatula, spread it in a thin and even layer, about ⅓ of an inch off each edge. Place a second sheet of same-sized parchment paper on top and gently press to release the air bubbles. Starting with one short end, roll the parchment paper tightly into an-inch-wide tube. Place it seam side down on a rimmed baking tray and chill in the refrigerator until set, for at least 2 hours. Have a large baking sheet lined with parchment paper ready and remove the tube from the refrigerator. Unroll the tube in one quick motion, which creates the chocolate shards. Remove the top sheet of parchment paper, and with the help of a large offset spatula go underneath the pieces, pick them up and transfer them to the lined baking sheet. Refrigerate until ready to use.
