Tag Archives: panna cotta

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.

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Panna cotta: Mocha-mint Irish cream

20 Feb

Clearly, if you’re going to be making four kinds of panna cotta in one go, you will be needing to make more than one that includes some sort of spirit.

Based on the classic Irish cream and coffee, this variation uses chopped, espresso-flavored chocolate (one of many tastes from my new organic market — read: walking distance from my house — chocolate obsession, Green & Black’s chocolate bars), Bailey’s Irish cream and fresh mint leaves.

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

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Panna cotta: Nutella spice

20 Feb

Continuing on the Panna cotta bonanza theme, this variation uses a hefty spoonful of Nutella melted in with the heavy cream.

Add a little ground cinnamon and ground ginger, finish with some pure vanilla extract and milk chocolate chips, and enjoy the pudding-esque dessert that tastes like pie, hazelnut, chocolate and living the dream.

Read on for the recipe.

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Panna cotta: Basil and Bulleit

19 Feb

At the Truffle Pig in Steamboat Springs, they make a mean cocktail. On their list of tasty, seasonal selections is the Bulleit and Basil, a blend of fresh basil, Bulleit bourbon (read: delicious) and lemon. Thinking of variations on the fabulous, crowd-pleasing and addictive panna cotta recipe I knocked out every Monday — and on approximately 45,000 other occasions — at North Fork Ranch, tasty drinks came to mind.

It’s based on the Basic Panna Cotta recipe in the previous post. Keeping the same proportions of milk and cream, this take involves steeping the heavy cream with lemon zest, fresh basil, honey and a generous splash of Bulleit before adding it to the milk-and-bloomed-gelatin mixture.

(Note: I bought that plate at Wal-Mart just for pretty food pictures. But I might still prefer our plastic monkey plates, shaped like plastic monkey faces.)

Read on for the Basil and Bulleit panna cotta recipe.

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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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