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Ah, Italy. I’ve already written about how much I love the place. I feel the panna cotta dessert is the epitome of all things Italian; it’s easy-going, it’s delicate, it’s delicious, and it’s elegant. I always thought that panna cotta was flavoured with vanilla and vanilla alone. Which was pretty stupid of me. Panna cotta is the perfect blank canvas. All it is is sweetened whipping cream. So you can flavour this super easy and velvet smooth bowl of goodness pretty much any way you like. I decided to have a go with dark rum combined with chocolate and the result brought me back to Italy in a flash; sitting on a street side café in Rome or Florence, with a cup of espresso and a heavenly serving of panna cotta.
2 sheets of gelatine (10 grams or 0.35 oz.)
2.5 dl or 1 cup of whipping cream
50 ml or 0.2 cup of whole milk
3 tablespoons of dark rum
25 grams or 0.9 oz. of Tagatesse
chocolate for topping
Place the gelatine in a bowl of cold water. Set aside.
Pour whipping cream, whole milk, dark rum and Tagatesse into a non-stick saucepan. Turn the heat to low and stir constantly as the mixture starts warming up. When it begins steaming, leave it on the hotplate for another half a minute – still stirring – then turn off the heat.
Squeeze the water out of the gelatine sheets and stir these into the cream mixture. Be sure they’ve dissolved completely before you stop.
Get your serving bowls or glasses out and pour an equal amount of rum panna cotta into each.
Remember to leave the glasses on the kitchen counter until they’ve reached room temperature before you place them in the fridge for cooling. The glass might break at the temperature change otherwise.
Place one square of chocolate into each bowl about 20 minutes before the rum panna cotta reaches room temperature. Stir the chocolate around a little.
Leave the rum panna cotta in the fridge for at least 2 hours, and preferably overnight, before serving.
Use a shredder to shred a thin layer of chocolate on top right before you serve the rum panna cotta.
This dessert is heaven with a glass of port wine or a really strong cup of espresso 🙂