2tablespoonsGrand Marnier liqueur (or your favorite Orange liqueur)
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Recipe Instructions
For the Panna Cotta:
In a small glass bowl, add the gelatin, top with ¼ cup of milk, mix and let it rest for a few minutes while you prepare the rest of the recipe.
In a sauce pan heat 1cup milk and the cream and bring to a boil.
In a glass bowl add the cocoa powder and add the remaining ¾ cup of milk GRADUALLY and mix well until the cocoa power is well incorporated.
In your sauce pan with the hot cream/milk mixture add the mascarpone cheese, cocoa powder mixture, sugar, bloomed gelatin and chocolate. Use your immersion blender if necessary to make sure the mixture is very very smooth. Add the orange zest at the last minute.
Spray your glass ramekins with a very thin layer of non-stick spray. Divide the Panna Cotta mixture equally between the ramekins, and refrigerate until the mixture is completely set. It could take about 3 to 5 hours minimum. It’s better to prepare it the night before.
For the Strawberry Sauce:
Clean and chop the berries roughly and add sugar, orange liquor and zest. Let them macerate for at least 2 hours. Test a couple of strawberries to make sure they are sweet enough. If they are not, add more sugar. If they are too sweet, add some lemon juice. Puree in the blender into a smooth sauce.
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.8 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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I’ve made this several times and it gets rave reviews. I made a brandied cherry sauce for it; with fresh whipped cream, it was reminiscent of a black forest cake.
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