Chocolate & Vanilla Panna Cotta With Brown Sugar Strawberry Gastric

Presented by Chef | Activist Timothy Groody
Flatiron Kitchen + Tap House
Yield:  6 to 8 Servings

4 T water

2 pk powdered gelatin  for vegetarian use 5 tsp agar agar*

2 cup heavy cream

2 cup milk

2 T vanilla extract or ½ vanilla bean split and scraped

½ cup sugar

2 ½ oz dark chocolate

Line 6 – 4oz ramekins or 1  - 4" x 8" Tupperware container with plastic wrap.  Mix gelatin and water in a small bowl.  Let sit and bloom for a minimum of 5 minutes.  Heat cream, milk and sugar.  Bring to just under a full boil.  Remove from heat.  Add bloomed gelatin.  Remove 1 ½ cups to a separate bowl and add chocolate to it.  Stir till smooth.  Pour into 1 prepared pan or fill 2 ramekins and 1 ramekin 2/3 the way.  Add vanilla to the remaining mix.  Pour ½ the vanilla mix into the prepared pan(s).  let set in the freezer or in the refrigerator over night.  Chill the remaining vanilla and chocolate mixes.  When the first layer is set firm melt the chocolate mix over the stove until fluid, just until the gelatin melts (about 120*).  Pour over the first layer.  Let set in the refrigerator.  This will not take as long to set.  Repeat with the last layer of vanilla.  Let set over night.  When set remove from the mold and slice into 6 – 8 portions.  Serve with the strawberries on the side or cascading off one side.  Enjoy!!!!!

*For the agar agar omit the water and add directly to the cream when cold.  Dissolve and heat the mixture to a full boil.  Then follow the directions above.


1 pt local strawberries

¼ cup brown sugar

1 tsp vanilla

Mix together.  Let sit 2 hour.  Drain the liquid.  In a pot with ¼ cup red wine bring to a boil.  Let simmer slowly until it slightly thickens.  Cool and mix with the berries.