CHOCOLATE PANNA COTTA

This recipe comes from the kitchens of Collection Etienne. An Italian-inspired dessert, it takes a trip to the tropics by incorporating chocolate and coconut milk. Select either Collection Etienne 31% Cacao White Chocolate for the most traditional version, the 38% Cacao Milk Chocolate for a fruity character; or the 61% Cacao Semisweet Chocolate for high chocolate impact. For an elegant dessert, layer two or three of the flavors into a clear serving cup. Allow each layer to set before adding the next.

Yield: Six 3.5 ounce servings

Ingredients

1 can (13.5 -14 ounces) coconut milk
1 envelope (1/4 oz) unflavored gelatin or 2 sheets bronze gelatin
2 tablespoons sugar
4 ounces (2/3 cup) Collection Etienned wafers - Choose one of the following:
     31% Cacao White Chocolate, or
     38% Cacao Milk Chocolate, or
     61% Cacao Semisweet Chocolate
1 teaspoon vanilla extract

Directions

Pour coconut milk into a medium saucepan. Sprinkle gelatin powder over top or submerge sheets into liquid for several minutes. Add sugar and chocolate wafers. Whisk over medium-low heat to scald, and until gelatin and chocolate are dissolved. Add vanilla and pour through strainer before filling 3.5 ounce ramekins.

Chill covered until set for two to three hours, or overnight. Serve with fresh or puréed seasonal fruit of choice.