Recipe
for :
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Pannacotta
with chocolate
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 Master
Chef Paul Mattison hails from upper New York
State. After listening to all his 'nonna' (who came
from Puglia in southern Italy) told him about Italian
cuisine he went to the prestigious Culinary Institute
of America to train as a chef.
Following
success as chef in a noted Aspen restaurant Paul moved
to Sarasota on the Gulf Coast of Florida. Here in ten
short years he took 'The Summerhouse Restaurant' from
near dereliction to being, not only one of Sarasota
and Florida's top spots but to also being named by the
Wine Spectator as being in the world’s top two
hundred restaurants.
More
recently he has opened his latest downtown Sarasota
meeting place Mattison's City Grille and more recently
Mattison's Steak House & Wine Bar on Longboat Key.
With experience gained from his TV cookery classes and
lessons at his home and around Florida his relaxed style
and charm is becoming legend. Since 1998 Paul has been
a regular traveller to Italy bringing a party of enthusiasts
on a cooking vacation to experience the real Italy.
For
more information visit www.mattisons.com
Ingredients
1
pint full fat milk
1 pint cream
4 oz sugar
3 sheets gelatine (colla di pesce)
8 oz dark chocolate
Method
- Warm
the milk and cream without bringing to the boil.
- Dissolve
the gelatine and sugar into the liquid mixing well.
-
Pour into moulds and allow to cool.
- When
solid, very slightly warm the moulds in hot water
and tip out the pannacotta.
- Warm
the chocolate in a bowl over boiling water and pour
over the shapes.
Serves
6
Master
Chef Paul Mattison
www.mattisons.com
©
Chef Paul Mattison Recipe
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