Photography by
Kemper Studios
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This dessert will make you wonder why anyone bothers with dinner. The strawberries and chocolate are an classic combination, but the hazelnut flavor will leave you begging for more. Dish by James Africano.
The Warehouse
Raphael Sassower, owner
25 W. Cimarron
Colorado Springs, Colorado
719-475-8880
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Chocolate Panna Cotta with Strawberries and Hazelnut Tuiles
by James Africano
Panna Cotta
soybean oil
½ cup milk
1 1/8 tsp. gelatin powder
1 cup whipping cream
2½ oz. sugar
2½ oz. bittersweet chocolate (chopped)
¼ vanilla bean split lengthwise
Brush the inside of 6 small ramekins with the soybean oil. Place the milk in a small bowl, and sprinkle the gelatin over. Let stand 5-7 minutes until the gelatin has softened. In a large heavy-bottomed pot, combine the sugar, heavy cream, and vanilla bean. Bring to a boil over moderate heat, stirring often to dissolve the sugar. Remove from the heat. Remove the vanilla bean from the cream and scrape its contents back into the cream. Whisk in the chocolate until fully melted. Stir the warm chocolate mixture into the milk and gelatin, being sure to fully incorporate. Ladle the panna cotta custard into the prepared ramekins, cover, and refrigerate at least 6 hours (up to 2 days) prior to serving.
Strawberries
3 cups sliced strawberries
3 tbsp. sugar
1 tsp. fresh cracked black pepper
2 tbsp. balsamic vinegar
Combine the berries with all the other ingredients in a large bowl, mix well, cover, and refrigerate overnight before serving.
Tuiles
1 oz. softened butter
1/8 tsp. vanilla extract
1 egg white
1/8 tsp. almond extract
pinch salt
¼ cup sifted cake flour
2 tbsp. sugar
1 oz. toasted chopped hazelnuts
In a small mixing bowl, whip the egg white, sugar, and salt until light and foamy. Add the butter and extracts and combine. Resift the flour into the batter while stirring constantly. Refrigerate for 1 hour before using.
Preheat oven to 375 degrees. With the back of a spoon spread the tuile batter into six equal circles 1/8 inch thick on a greased baking-paper-lined cookie sheet. Bake on the middle rack of the oven 6-8 minutes until golden, but not dark brown. Remove from the oven, sprinkle with chopped toasted hazelnuts, and lay over a rolling pin or wine bottle to cool.
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