Click on the image, above to submit to Pinterest.

Cocoa Nib Panna Cotta

Cocoa Nib Panna Cotta is a traditional American recipe (based on an Italian original) for a classic dessert of cream infused with cocoa nibs set with gelatine and served chilled with blackberry puree. The full recipe is presented here and I hope you enjoy this classic American version of: Cocoa Nib Panna Cotta.

prep time

20 minutes

cook time

15 minutes

Total Time:

35 minutes

Additional Time:

(+over-night chilling)

Serves:

6

Rating:

Tags : Spice RecipesDessert RecipesMilk RecipesUSA Recipes

Cocoa beans are the fatty seed of the cacao tree from which chocolate is made. The baked and hulled seeds (known as 'cocoa nibs') are used in cooking (both sweet and savoury) as a flavouring and being the seeds of a plant they actually count as a spice. A panna cotta is a classic Italian dessert that literally means 'cooked cream'. This version is flavoured with cocoa beans.

Ingredients:

80g cocoa nibs, finely chopped
750ml double cream
2 3/4 tsp unflavoured powdered gelatine (measure accurately)
240ml whole milk
50g sugar
pinch of salt
200g fresh blackberries, or blackberry puree, well sugared

Method

Add the nibs and cream to a pan and bring to the boil over medium heat. Remove from the flame, cover and allow to steep for 20 minutes.

Meanwhile add the gelatine and milk to a bowl and set aside until the gelatine softens. Strain the cream into a fresh pan, pressing down on the nibs to extract as much liquid as possible (discard the nibs). Add the sugar to this and bring to a simmer then pour into a heat-proof bowl. Gradually stir the gelatine milk into this then add the salt.

Place this bowl in a bowl of iced water and stirring continually allow to cool to 10°C. Divide evenly amongst 6 ramekins, cover with clingfilm and place in the fridge to chill and set over night. To serve, heat the ramekin under a hot tap, un-mould the panna cotta onto a plate and accompany with well-sugared blackberry puree (and a few whole berries to garnish).