This “latte cotto” (cooked milk) is a lightened version of the Italian classic “panna cotta” (cooked cream). It’s a chilled chocolate pudding made in individual cups.
Prep Time: 15 minutes
Cook Time: 10 minutes
Chill Time: 4 hours
You Will Need
3 tablespoons unsweetened cocoa powder
1 envelope unflavored gelatin
3 cups low-fat (1%) milk
1/2 cup packed light brown sugar
1 ounce semisweet chocolate, coarsely chopped
1/8 teaspoon grated nutmeg
What to Do
1. In a small bowl, combine the cocoa powder and 3 tablespoons of water, stirring until the cocoa is moistened. In a separate bowl, sprinkle the gelatin over 1 cup of the milk and let stand for 5 minutes or until softened.
2. Meanwhile, in a medium saucepan, combine the remaining 2 cups milk, the brown sugar, semisweet chocolate, and nutmeg. Bring to a simmer and cook just until the chocolate has melted. Remove from the heat and stir in the cocoa mixture.
3. Stir in the softened gelatin, return to the heat, and cook for 3 minutes or just until the gelatin has dissolved. Divide the mixture among six 6-ounce custard cups and cool to room temperature. Refrigerate for at least 4 hours or until set and well chilled.
Per serving: Calories 153; Fiber 1g; Protein 6g; Total Fat 3g; Saturated Fat 2g; Cholesterol 5mg; Sodium 72mg