FOOD & WINE 2012 Best New Pastry Chef, Stella Parks, presents her GODIVA Panna Cotta recipe inspired by a childhood favorite - Neapolitan ice cream.FOOD & WINE 2012 Best New Pastry Chef, Stella Parks, presents her GODIVA Panna Cotta recipe inspired by a childhood favorite - Neapolitan ice cream.
[MUSIC] When I was little, I loved chasing the ice cream truck for a ice cream sandwich. The Neapolitan kind with strawberry, chocolate and vanilla So I wanted to make an all chocolate dessert that would give me that same feel of a Neapolitan ice cream sandwich. My name is Stella Parks, and I'm gonna be making a tri-layer Panna Cotta with Rooibos caramel, white chocolate pistachio gianduja, and banana brulee. [MUSIC] [UNKNOWN] is an Italian eggless custard and to make it all about chocolate, I've made a layer of white, milk and dark chocolate. My inspiration came from the chocolates themselves. The white chocolate's really beautiful with flecks of vanilla bean and the milk chocolate has a creamy mild color. I really wanted to [INAUDIBLE] all the chocolates and focus on their flavors individually. Panna cotta relies on gelatin to set instead of eggs or cornstarch. So first we're gonna bloom a little bit of gelatin together with milk in a bowl. To incorporate the three chocolates into the panna cotta, first we're gonna bring some milk and cream together to a boil. [MUSIC] And then add sugar and salt. Once the sugar's been dissolved into the milk and cream, we're gonna add the gelatin in. Matt will make a base that we'll pour into different bowls of chocolate. [MUSIC] So I'm gonna add a little base into the white chocolate first. Then I can add the rest and whisk to combine. I love white chocolate because it lets the cocoa butter shine through, and the vanilla bean gives it a really interesting look. [SOUND] For the milk chocolate and. [MUSIC] And dark chocolate. We're gonna whisk a little bit in at the beginning, and make sure it's completely homogenized before we add the rest. Dark chocolates are really intense. The high cocoa bean percentage means that you have a stronger chocolate flavor, and less flavor to distract, like sugar or dairy. To make our panna cottas, we're gonna use. Use small three ounce drinking glasses. First, we'll pour in a little bit of the white chocolate at the bottom. [MUSIC] After the [UNKNOWN] has been added, these need to be refrigerate for about 45 minutes. This way, they don't swirl together. [MUSIC] Gianduja is a mixture of caramelized nuts and chocolate. Normally, it's hazelnuts and dark chocolate. For this version I'm going to use pistachios and white chocolate. I've made the pistachio into a brittle And we're gonna pulverize it in a food processor. This gives it a really caramelized crunchy quality. [MUSIC] Next we're going to add a little bit of melted white chocolate to the mixture. And finally, finish it with pistachio oil, which gives it a richer pistachio flavor. [MUSIC] To make the rooibos caramel, we'll start with a straightforward caramel sauce. We'll add a little bit of rooibos tea which is replacing part of the cream. [MUSIC] Finally, we'll whisk in a little A little bit of milk chocolate. For the banana, we're going to brulee the top of it. We're going to sprinkle a little sugar and from there use a blow torch to liquefy the sugar and allow it to slowly caramelize. For plating the dessert, we're just going to use a spoonful of caramel. [MUSIC] I love the look of this dessert. You can try all the panna cotta layers separately to enjoy the flavor of the white, milk and dark chocolate. But more importantly, you [MUSIC] You can combine them in different ways. This dessert is a take on my childhood favorite, the Neapolitan ice cream sandwiches. But it's all about the chocolate. [MUSIC]