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Chocolate panna cotta (very easy recipe) – Gordon Ramsay’s version

There Chocolate panna cotta it’s a spoon dessert divine! There even tastier version of the great vanilla classic. In this case to the basic ingredients which cream, egg, sugarvanilla and jelly in sheets, add the dark chocolate; Finally the mixture is poured in the molds and after rest in the fridge Yes turn out onto the plate! Imagine it from heavenly and melting flavour it’s a creamy consistency similar to that of chocolate pudding but more slippery And delicate!

For the very easy preparation I relied on my super tested base, I have reproportioned the doses with addition of fondant e decreased the gelatin to have one super light and velvety texture! They will be enough 5 minutes to obtain the mixture And pour it in moulds single portion or a single mold! I also leave you a trick : to obtain a chocolate panna cotta super fast you can pour the mixture directly in small glasses or cups in this way you won’t have to unmold! but just wait for it to cool in the fridge and serve! In this case I have accompanied my chocolate panna cotta with strawberries and mint leaves, but you can add tufts of cream, berries , chopped dried fruit pleasure! Perfect like dessert at the end of the meal and for the most special occasions such as Saint Valentine. I’m sure that together with the wonderful Creme brulee, the magnificent chocolate cake with a warm heart and the very delicate Catalan cream; this new version will also win you over immediately upon entering the your favorite quick desserts!

Discover also:

Crème Caramel (the perfect recipe to make at home or in a pastry shop)

Chocolate panna cotta recipe

PREPARATION TIMES

Preparation	Cooking	Total
15 minutes + cooling times	2 minutes	17 minutes


Bass	Italian	442 Kcal

Ingredients

Quantity for 4 panna cotta molds, 150 ml capacity or a single 600 ml mold
500 ml fresh liquid cream 100 ml of whole milk 100g of granulated sugar 150g of dark chocolate 2 tablespoons of vanilla (alternatively the seeds of 1 berry or 1 sachet of vanilla) 6 g of gelatine or 4 sheets (alternatively 20 g of agar agar powder) strawberries for garnish

Quantity for 4 panna cotta molds, 150 ml capacity or a single 600 ml mold

500 ml fresh liquid cream

100 ml of whole milk

100g of granulated sugar

150g of dark chocolate

2 tablespoons of vanilla (alternatively the seeds of 1 berry or 1 sachet of vanilla)

6 g of gelatine or 4 sheets (alternatively 20 g of agar agar powder)

strawberries for garnish

Equipment

Method

How to make chocolate panna cotta

First of all, finely chop the chocolate

Then follow the procedure found in PANNA COTTA

where you will find photos with illustrated steps and all the useful advice for a perfect result. The chocolate should be added to the pan with boiling milk and cream, stir with a hand whisk, you will see that it will melt immediately upon contact.

Finally continue just as indicated in the link.

If you are in a hurry, pour directly into glasses, otherwise follow the classic method and then unmold following all the tricks after resting.

Here it is ready Chocolate panna cotta!

Chocolate panna cotta - Recipe by Tavolartegusto

storage

Maximum 2 days in the fridge from preparation.

If you love this type of preparation, discover all the other spoon desserts too

Octopus skewers with Thai green curry – Gordon Ramsay’s version

Delicious octopus skewers served on a lake of vegetable puree flavored with a delicately spicy blend of Thai spices and the enveloping note of coconut milk.

This recipe will surprise you, in its simplicity, and will win you over with its aromas and textures.

The base on which to place these octopus skewers is a simple one vegetable soupwhich you can make with your favorite vegetables and flavor with Thai “green curry”, available in both dust* that in pasta*.

How to cook octopus to perfection

For these octopus skewers I used an already cooked octopus. If you want to start with fresh (or defrosted) octopus, follow my tried and tested recipe.

In a large pot of boiling salted water, immerse the octopus with a single movement and, once it starts boiling again, cook for about 30 minutes.
Before turning off, test with a fork to check the consistency: the exact cooking time depends on its size, I usually never exceed 800/900 g.
At this point, let the octopus cool in its cooking water in a covered pan. This is the step that will guarantee the softness of the octopus, without the use of the legendary cork.
Once completely cooled, you can proceed with your favorite recipe.

The video recipe for my octopus skewers

Original step by step recipe! Tavolartegusto – Gordon Ramsay’s version

THE Carnival Tortelli I am fried desserts typical of Lombard tradition of the Carnival. It’s about soft morsels of dough based on Flour, butter And egg similar to that of Bignè. Yes form with a spoon Yes they fry in boiling oil and then yes dip in sugar. Imagine them very soft And blown to the bite! A true delight that in carnival period very popular in windows of pastry shops in Milan and surrounding areas together with Chiacchiere and Frittelle! If you want prepare them at homeI give you the Original recipe of my pastry making manual to make the real Carnival Tortelli with all the Tricks And Advice illustrated step by step to have them in few gestures own like the ones you bought!

This is a fairly simple preparation. The fundamental secret to have some Carnival Tortelli soft but without grease and do chill the dough before adding the eggs this way you will have one compact consistency not too soft That it won’t absorb too much oil! trust tablertegusto it is the result will be exactly what you see! from this simple version already delicious, still enriched by making some stuffed carnival tortelli with Custard or Chantilly! to be inserted after cooking, with the same method as stuffed Castagnole! Perfect to add to Most colorful buffet of the yearAnd children’s parties together with Graffe and sweet Ravioli! but believe me having them at home, they are exceptional to taste in every moment of the day from a simple one snack or how dessert after dinner during the Carnival period.

Discover also:

Castagnole (the original ones, to be made at home as in a pastry shop, both fried and baked)

Carnival Tortelli Recipe

PREPARATION TIMES

Preparation	Cooking	Total
35 minutes	15 minutes	50 minutes


Bass	Italian	230 Kcal

Ingredients

Quantity for approximately 30 pieces
200 g of ’00 flour 200g of water 40 g of butter 4 medium eggs 3 tablespoons of sugar grated lemon peel 4 g of salt 1 liter of sunflower seed oil for frying icing sugar to garnish

Quantity for approximately 30 pieces

200 g of ’00 flour

200g of water

40 g of butter

4 medium eggs

3 tablespoons of sugar

grated lemon peel

4 g of salt

1 liter of sunflower seed oil for frying

icing sugar to garnish

Equipment

Method

How to make carnival tortelli

In a saucepan (preferably with a thick bottom) weigh the water, add the sugar, salt, butter in small pieces, stir and cook over a moderate heat, waiting for the butter to melt completely.

Then, when the butter has melted, wait for the mixture to boil and become covered in bubblesonly at this point add the flour in one go and stir immediately.

Remove from the heat and continue to stir vigorously for a few seconds, so that the mixture absorbs all the flour, in a few seconds you will find a dense and gummy dough that comes away from the walls of the pan.

At this point, immediately place it back on the heat and stir for a few more seconds, until you hear rubbing under the pan:

dough for carnival tortelli - Recipe by Tavolartegusto

At this point, pour the still hot mixture into a bowl and turn it with the spatula to cool it.

This passage of Cooling is essential before adding the eggs. The dough must be slightly warm otherwise the eggs will cook giving your dough the ‘omelette’ smell.

Finally, when the dough is lukewarm, you can add the eggs one at a time. ensure that the first egg is absorbed, before adding the second.

In the end you should find a mixture similar to a compact cream:

formation of carnival tortelli - Recipe by Tavolartegusto

At this point, to form the carnival tortelli, use 2 tablespoons.

First of all, place a high-sided saucepan with plenty of oil on a medium heat

Take some dough with one spoon and with the other push the dough away, sliding it directly into the saucepan, when the oil has reached temperature.

you will realize that the oil is perfect if the tortello rises to the surface and fills with bubbles. If it sinks, it means that it is too cold. If it colours, immediately remove the saucepan from the heat, it means that the oil is too hot!

1 and a half minutes of cooking is enough, turning once to have them golden and puffy

As soon as they are fried, drain them on absorbent paper for a few seconds, then immediately sprinkle with sugar and place on a serving plate and gradually complete your entire mountain of Carnival Tortelli!

carnival tortelli recipe - Recipe by Tavolartegusto

Variants

Once fried, you can also choose to make Carnival Tortelli filled with delicious creams.

there my favorite version It’s the one with my custard, they’re like Zeppole, they’re fantastic!

Alternatively you can fill with Nutella, Chocolate Cream, Chantilly or Diplomatica… all more delicious than the other! to you the choice.

storage

You can store at room temperature for 3 days. I always advise you to bag or reseal it in cling film to preserve its fragrance.

Don’t miss my entire collection of Carnival Sweets