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Cocoa Nib Panna
Cotta
Recipe Copyright© Alice
Medrich: Bittersweet; Recipes and Tales from a Life in Chocolate
Panna cotta is an Italian dessert which translated means "cooked cream".
I N G R E D I E N T S
1/2 cup
Cacao Nibs , coarsely chopped into smaller bits or ground in a
whirly blade coffee grinder
3 1/4 cups heavy cream
2 3/4 teaspoons unflavored gelatin
1 cup whole milk
1/4 cup plus 2 T. sugar
pinch of salt
Fresh blackberries or blackberry puree, well-sugared (optional)
Special Equipment: 6 ramekins, Instant-read thermometer
I
N S T R U C T I O N S
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 degrees on an instant-read thermometer.
Divide evenly among the ramekins. Cover with plastic wrap and chill
overnight.
Unmold onto dessert plates. Accompany with well-sugared berries or berry
puree (optional)
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About Cocoa Nibs
Cocoa nibs are simply roasted cocoa beans separated from their husks and
broken in to small bits. The nibs are a new chef favorite and can be used in
place of nuts atop ice cream or in cookies and even as a snack.
cocoa nibs:
buy at gourmetsleuth.com
More Cocoa Nib Recipes
Banana Nibby Bread
Cocoa
Nib Panna Cotta
Almond Cocoa Nib Sticks
Espresso Nib Cookies
Cocoa Nib Rugelach
Dark Chocolate Pie with Cocoa Nib Praline
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