Panna cotta bonanza

19 Feb

For Valentine’s Day, Zach got a care package that included some heart-shaped chocolate cups, which I completely failed in being able to properly fill.

One attempt was with a four-fecta of panna cotta, poured into the shells and (theoretically), hardening after that. Word to the wise: let your pudding cool before pouring it into milk chocolate shells. Luckily, all the leftover panna cotta mixture that wouldn’t fit into the now melted shells went into mini-cupcake cups.

Photos and recipes of each flavor are coming soon.

Panna cotta variations:

Mexican chocolate (cinnamon, ancho chile powder, chopped orange-and-spice chocolate, orange zest)

Mocha-mint Irish cream (Bailey’s, mint leaves, chopped espresso chocolate)

Nutella spice (Nutella, cinnamon, ginger, milk chocolate)

Basil and Bulleit (Fresh basil, Bulleit bourbon, lemon, honey)

Basic panna cotta recipe:

1/3 cup milk

1 tsp unflavored gelatin

1 cup heavy cream (infused with your choice of flavorings)

4 tsp sugar

1 tbsp honey

1/4 tsp vanilla

pinch of salt

1) Pour milk into a saucepan and sprinkle with gelatin. Let it sit for 5 minutes.

2) Warm milk with gelatin over medium-low heat for about 5 minutes, until the gelatin is fully dissolved (skipping this step will result in something that does not feel like food).

3) Add the heavy cream, sugar, honey, vanilla and salt. Let it cook for about 5 minutes (make sure it doesn’t boil).

4) Using a measuring cup to avoid an unpleasant clean-up process, pour the cream mixture into small cups, and let sit for several hours, until firm.

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5 Responses to “Panna cotta bonanza”

  1. Hannah Bardolph February 19, 2011 at 9:22 pm #

    did you just infuse the mint and the basil, or did you blend them in?

    • charitydinner February 19, 2011 at 9:26 pm #

      For the basil-Bulleit, infused with the lemon zest and basil. For the Mocha-mint, infused with the mint, then strained out the leaves before adding it to the milk and gelatin.

Trackbacks/Pingbacks

  1. Panna cotta: Basil and Bulleit « charitydinner - February 19, 2011

    […] based on the Basic Panna Cotta recipe in the previous post. Keeping the same proportions of milk and cream, this take involves […]

  2. Panna cotta: Nutella spice « charitydinner - February 20, 2011

    […] on the Panna cotta bonanza theme, this variation uses a hefty spoonful of Nutella melted in with the heavy […]

  3. Panna cotta: Mocha-mint Irish cream « charitydinner - February 20, 2011

    […] it is based on the Basic Panna Cotta recipe, outlined in Panna Cotta bonanza. Keep with the clicking for the Mocha-mint […]

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