Chocolate Panna Cotta With Spiced Pepita Brittle Recipe
Chocolate Panna Cotta With Spiced Pepita Brittle
The Chocolate Panna Cotta with Spiced Pepita Brittle is a delicious and one-of-a-kind recipe to serve at your Thanksgiving dinner. This decadent dessert will surely be a hit with everyone at the table.
Chilling Time: 60 minutes
2 tsp. Unflavored powdered gelatin
2 ¾ cups Whole milk
¾ cup plus 2 tbsp. Sugar
¼ tsp. Salt
6 oz. Bittersweet chocolate
¾ cup Salted roasted pepitas
½ tsp. Cinnamon
⅛ tsp. Freshly ground nutmeg
½ tbsp. Unsalted butter
In a small bowl, sprinkle ¼ cup powdered gelatin over ¼ cup milk and set aside for about 5 minutes for the gelatin to soften.
- Combine the remaining 2 ½ cups milk, 2 tablespoons sugar, and salt in a medium saucepan. Then, bring to a low simmer over medium heat.
- Remove the mixture from the heat, then add the softened gelatin. Whisk until completely dissolved.
Melt the chopped chocolate in a large microwave-safe bowl at 10-second intervals at high power.
- Whisk the heated milk mixture in a slow, steady stream until smooth.
- Strain the panna cotta mixture into a large measuring cup using a fine sieve.
- Brush six ½ cup ramekins lightly with oil and place on a baking pan.
- Fill the ramekins halfway with the panna cotta mixture and chill for 2 hours or until the Panna cottas are hard.
Line a baking sheet with a silicone mat or parchment paper that has been lightly greased.
- Flip the pepitas with the cinnamon and nutmeg in a small basin.
- On high heat, cook the remaining ¾ cup sugar in a medium saucepan with ⅓ cup water while swirling the pan gently. Simmer for about 6 minutes or until a medium amber caramel forms.
- Remove the saucepan from the stove and stir in the spicy pepitas and butter.
- Allow 20 minutes to cool completely before breaking it into shards.
- Invert the Panna cottas onto plates by running a knife over the edges.
- Serve with pepita shards as a garnish.