Choco-Mint Panna Cotta

Its a disappointing fact that no bakery (or ice-cream parlor for that matter) remains open in Baroda, after 10 p.m. These are times when I miss home badly. A midnight craving for dessert at home would mean grabbing the car keys off the shelf and driving down to Mama Mia or ITC Sonar Bangla, for an ice-cream cake or just a cappuccino.

A Panna Cotta is probably one the most easiest and most delicious desserts ever, especially when made correctly. It is said to have originated in the Northern region of Italy, Piedmont.

And this is what I made last night, so I wouldn’t have to prowl around my apartment with a growling tummy craving for dessert.

What You Need: (pretty simple stuff really)

- 1 cup of milk (toned or otherwise depends on how health conscious you are)

- A quarter cup of regular cream (try not to use double or heavy cream)

- 4 tablespoons of sugar (I used brown sugar, but plain white does just as well)

- Half a teaspoon of coffee

- Half a cup cocoa powder (unsweetened)

- 2 tablespoons of sweet chocolate chips

- 1 teaspoon of powder gelatin (for vegetarians: use Agar Agar )

(if you don’t have powder gelatin, two strips of paper gelatin would be fine)

- 2 drops of mint essence

- Quarter cup of warm water

How-To:

- Soak the gelatin in warm water and keep aside.

- Mix the milk and cream together and heat. (Don’t let it boil over!)

- Add the cocoa powder, chocolate chips, sugar and coffee to the milk mixture and stir well to make sure there are no lumps.

- Remove the mixture from the heat just before it boils over and stir to reduce all lumps.

- Pour the mixture into the soaking gelatin.

- Add the mint essence.

- Mix well.

- Pour into glasses, cups, jars or dessert bowls and put in the freezer for about 4-6 hours.

- Garnish with mint leaves and crushed chocolate and serve chilled.
It satisfies most of your cravings at 2 a.m. in the morning……uh…I said most…not all.