Panna cotta: Mexican chocolate

20 Feb

Here we are, the last of the four panna cotta variations! This time around, it’s Mexican chocolate.

Orange zest, orange-and-spice chocolate, ground cinnamon, ancho chile powder, and the feeling of drinking something warm while eating something cold.

Follow the break for the recipe.

Mexican chocolate panna cotta:

1 cup heavy cream

zest of 1 orange

1/2 tsp ground cinnamon

1/2 tsp ancho chile powder

1/3 cup whole milk

1 tsp unflavored gelatin

4 tsp sugar

1 tbsp honey

1/4 tsp vanilla

1/8 tsp orange extract

pinch of kosher salt

1/2 bar Green & Black’s organic Maya Gold chocolate, chopped

1) Put the heavy cream in a saucepan and place over low heat. Add the orange zest, cinnamon and chile powder and whisk to combine. Allow the cream to infuse for about 15 minutes (whisk occasionally, never letting it boil). Remove from heat and strain into a glass bowl.

2) Pour the 1/3 cup whole milk into a different saucepan. Sprinkle the gelatin over the milk and let it sit for 5 minutes to bloom.

3) Place the milk mixture over low heat and cook for about 5 minutes, until the gelatin is dissolved.

4) Add the cream mixture, sugar, honey, vanilla, orange extract and salt. Let the mix cook for about 5 minutes, being careful that it doesn’t start to boil. Remove from heat and whisk in the chopped Maya Gold chocolate until the cream is smooth.

5) Remove the cream mixture from heat and pour into a measuring cup. Pour into mini cupcake cups in a mini-cupcake pan (the panna cotta is very rich, so smaller portions can be more user-friendly).

6) Place the pan in the fridge and let it sit for at least two hours, or until set (longer if using larger containers). To turn the cups out onto a plate, run a butter knife around the edge of the baking cup, and flip it onto a plate. If you’re in a rush, or are turning all the cups out at once, throw them in the freezer for 10 minutes before you turn.


One Response to “Panna cotta: Mexican chocolate”


  1. Panna cotta bonanza « charitydinner - February 20, 2011

    […] Mexican chocolate (cinnamon, ancho chile powder, chopped orange-and-spice chocolate, orange […]

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