Tag Archives: Italian

Chocolate Panna Cotta with Pomegranate Port Wine Sauce

Panna Cotta sans sauce

Panna Cotta sans sauce

I was fairly surprised how well this recipe turned out to be. I only bookmarked this recipe because I had some port wine left that I needed to use up, and I had put off making it for a couple of weeks because it wasn’t really a recipe I was excited about. However, the result turned out to be a deeply chocolate-y and luscious panna cotta with a nice tangy sauce to go with it. Not bad at all.

Chocolate Panna Cotta with Pomegranate Sauce 2

The original recipe can be found at Baker’s Royale.

Yield: Makes a total of 20 oz. about 5 servings


Chocolate Panna Cotta

  • 2 cups plus 1/4 cup of half & half or heavy cream
  • 1 envelope plain gelatin (about 2 teaspoons)
  • 1/4 cup  sugar
  • 2 tablespoon Cocoa Powder
  • 3 oz. dark chocolate
  • 1 teaspoon vanilla extract
  • pinch of salt

Port Wine Pomegranate Sauce

  • 1 cup port wine
  • 1/2 cup pomegranate juice
  • 2 tablespoons honey


To make chocolate panna cotta

  1. In a wide bowl, pour 1/4 cup dairy and the packet of gelatin on top. This is to allow for blooming, so that it melts and gelatinizes evenly.
  2. In a small pot, combine the rest of the dairy with the cocoa powder. Allow to sit for 5 minutes before heating it on the stove. Add the sugar and bring it to a simmer.
  3. Place the chocolate in a bowl, and pour the hot mixture over it. Allow it to sit for another 5 minutes and stir to combine. Add the vanilla extract and pour the solution through a sieve.
  4. Pour the hot chocolate dairy mix onto the gelatin, and stir until dissolved. Pour into 4 or 5 ramekins. Chill in the fridge for 2 hours or overnight covered loosely.

To make port wine pomegranate sauce

  1. Add port wine, pomegranate juice and honey into a pan and cook, only letting it simmer. Stir until the liquid is reduced to your liking.
  2. Drizzle on top of set chocolate panna cotta at time of serving.

Chocolate Panna Cotta with Pomegranate Sauce 3

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Motorino @ NYC

New York Pizza is known to have a thin crust, which makes it crispy and crackly.  However, I am a fan of chewy textures, so I opted to try a Neopolitan pizza which is supposed to have a thicker crust. Serious Eats, which has a whole section of their site devoted to pizzas recommended Motorino for Neopolitan pizzas (among other, of course). I love the combination of mozzarella, tomato, and basil, so I opted for the margherita pizza. Since this pizza was meatless, we decided to top it with prosciutto.

Margherita Pizza with Prosciutto

Wow, so this is what I’ve been missing out on? The pizza exterior was crunchy, for the first few bites while hot, and the interior was soft and chewy. The pizza dough really was delicious, and the toppings were also amazing. The tomato sauce was light and just a bit tangy. The fresh mozzarella was stretchy and chewy, and fresh basil is always amazing. I would come back for more, for sure.

Motorino East Village
349 East 12th Street
New York City, New York


Twice baked cookie

I woke up to the darkest, gloomiest summer day in Pittsburgh, which ironically only made me think of home. During the rainy season, there are a lot of days where the first thing I do after waking up (aside from turning the AC on) is to turn on the lights. Of course, typhoon days are incredibly dark as well. But because of the gloominess, my photos of these crunchy biscotti don’t have good lighting. There’s only so much I can do in photoshop, unfortunately

You can even feel the gloominess in the background

Biscotti are surprisingly easy to make. It is basically a dense quick bread/cookie baked twice. Oh also, its hella sugary.

Original Recipe from Serious Eats.


  • 5oz all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoon (1/2 stick) unsalted butter, softened
  • 3.5 ounces sugar
  • 1 large eggs
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • lots of almonds and dried apricots (I didn’t measure)


  1. Whisk together dry ingredients.
  2. Cream the butter and sugar together, until fluffy. Add the egg and mix until smooth.
  3. Bring the two together into a dough. Add chopped almonds (I coarsely chopped them) and apricots (I cut them into fourths), and mix just until incorporated.
  4. Form into a 13x2inch log.

    I added a little too much nuts and fruit, so my log kind of fell apart when I moved it to the cutting board =(

  5. Bake at 350F for roughly 35 minutes, until the top starts to crack
  6. Allow to cool, and transfer to a cutting board. Cut diagonally to make individual cookies, about 1/2 inch to 3/4 inch. How thick will depend on how much filling you added. Be careful when cutting; they are very brittle. Cut straight up an down to get evenly shaped cookies. The dough should look a little under baked at this point.
  7. Return those to a 325F oven for about 15 minutes, flipping the slices halfway through. Since my cookies seemed to be a little thicker/bigger, I actually left them in the oven for 10 minutes per side.
  8. Let cool for an hour. They will harden when they are cooler.

So many little pieces because I broke my log =(

The more nuts/fruits you add to your biscotti, the thicker you’re going to have to cut them.

This is a super easy recipe, and I encourage all of you to try =)

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