Caught a Pan
Apr. 4th, 2022 11:41 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Cocoa Nib Panna Cotta.
1/2 cup cocoa nibs
3 1/4 c heavy cream
2 3/4 tsp gelatin
1 cup whole milk
6 Tbsp sugar
pinch salt
fresh blackberries or blackberry puree, well sugared
Bring the nibs and cream to a boil in a medium saucepan over medium high heat. Remove from the heat, cover, and let steep for 20 minutes. Meanwhile, sprinkle the gelatin over the cold milk in a small bowl and set aside to let the gelatin soften.
Strain the cream, pressing lightly on the nibs to extract all the liquid. Discard the nibs. Return the cream to the saucepan, add the sugar, and bring to a simmer. Pour into a heatproof bowl. Gradually stir in the milk, then the salt. Set the bowl in a larger bowl of ice cubes and water and stir frequently until the mixture thickens and registers 50 F.
Divide evenly in ramekins. Cover with plastic wrap and chill overnight. Serve with well-sugared berry or berry puree.
What worked: I was afraid that it wouldn't set and I'd have to make rice pudding or something, but it did set up overnight. The texture and flavor were both delicate.
What didn't: Sadly, this is just a bit more than one packet of gelatin. The blackberry puree didn't add anything in my opinion; I thought it overwhelmed the cocoa nib flavor.
Will I make it again? The wife bought a ginormous box of gelatin packets for reasons that escape me. This is one thing we can do with it.
1/2 cup cocoa nibs
3 1/4 c heavy cream
2 3/4 tsp gelatin
1 cup whole milk
6 Tbsp sugar
pinch salt
fresh blackberries or blackberry puree, well sugared
Bring the nibs and cream to a boil in a medium saucepan over medium high heat. Remove from the heat, cover, and let steep for 20 minutes. Meanwhile, sprinkle the gelatin over the cold milk in a small bowl and set aside to let the gelatin soften.
Strain the cream, pressing lightly on the nibs to extract all the liquid. Discard the nibs. Return the cream to the saucepan, add the sugar, and bring to a simmer. Pour into a heatproof bowl. Gradually stir in the milk, then the salt. Set the bowl in a larger bowl of ice cubes and water and stir frequently until the mixture thickens and registers 50 F.
Divide evenly in ramekins. Cover with plastic wrap and chill overnight. Serve with well-sugared berry or berry puree.
What worked: I was afraid that it wouldn't set and I'd have to make rice pudding or something, but it did set up overnight. The texture and flavor were both delicate.
What didn't: Sadly, this is just a bit more than one packet of gelatin. The blackberry puree didn't add anything in my opinion; I thought it overwhelmed the cocoa nib flavor.
Will I make it again? The wife bought a ginormous box of gelatin packets for reasons that escape me. This is one thing we can do with it.
