New York City Chefs Daily Recipe for 03/11/2002 : Pannacotta Italian Cream Pudding
New York City restaurant chef and New York editor reviews these daily recipes. Italian, French, and Haute Cuisine Recipe Collection. New recipes specialties for Seafood, Soups, Salads, Desserts, Pastries, Beef, Chicken, Veal, Pork, Filet of Sole & Pasta.

Pannacotta Italian Cream Pudding recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.  New York, New York - Restaurant capital of the world.

NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 03/11/2002 : Pannacotta Italian Cream Pudding
"Pannacotta - Italian Cream Pudding"
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"As we graze it grows"

1 envelope unflavored gelatin
2 tablespoons cold water
8 ounces semisweet chocolate
1 1/2 cups whipping cream
3 tablespoons sugar
1 1/2 cups milk
2 teaspoons vanilla
Fresh Berries for decoration (optional)
Mint sprigs for decoration (optional)

Sprinkle the gelatin powder over the water in a small dish.  Let sit for 10 minutes to soften the gelatin.  Melt the chocolate, 1/2 cup of the whipping cream and the sugar in the top of a double boiler, stirring well. Make sure the chocolate has melted completely and the mixture doesn't seem grainy (it should be shiny and thick).  Slowly whisk in the remaining cream and the milk.  Heat just until steaming - do not boil. Stir in the softened gelatin and the vanilla, stirring just until the gelatin is completely dissolved. Pour the mixture into individual small custard cups or dessert molds.  Chill in the refrigerator for 4 to 5 hours or overnight.  To serve, dip the custard cups or molds into hot water for 20 to 30 seconds to loosen the edges.  Turn out onto small serving dishes and garnish with fresh berries and a sprig of mint.  Serves 8 to 10.
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