Directions

1. 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.

2. 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.
3. Remove the mixture from the heat, then add the softened gelatin. Whisk until completely dissolved.

4. Melt the chopped chocolate in a large microwave-safe bowl at 10-second intervals at high power.

5. Whisk the heated milk mixture in a slow, steady stream until smooth.
6. Strain the panna cotta mixture into a large measuring cup using a fine sieve.
7. Brush six ½ cup ramekins lightly with oil and place on a baking pan.
8. Fill the ramekins halfway with the panna cotta mixture and chill for 2 hours or until the Panna cottas are hard.

9. Line a baking sheet with a silicone mat or parchment paper that has been lightly greased.

10. Flip the pepitas with the cinnamon and nutmeg in a small basin.
11. 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.
12. Remove the saucepan from the stove and stir in the spicy pepitas and butter.
13. Allow 20 minutes to cool completely before breaking it into shards.
14. Invert the Panna cottas onto plates by running a knife over the edges.
15. Serve with pepita shards as a garnish.