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Pannacotta with chocolate

Master Chef Paul MattisonMaster 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.

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1 pint full fat milk
1 pint cream
4 oz sugar
3 sheets gelatine (colla di pesce)
8 oz dark chocolate


  • 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

© Chef Paul Mattison Recipe