Milk Chocolate Panna Cotta With Cocoa Nibs Recipe By Chef David Uygur
Prep Time:
Cook Time:
3 hours
Servings:
12 servings
Ingredients
  • 2 cups heavy cream
  • 1 cup granulated sugar
  • ½ vanilla bean, split and scraped
  • Kosher salt
  • 1 tablespoon plus 1½ teaspoons granulated gelatin (or 6 gelatin sheets)
  • ¾ pound high-quality milk chocolate
  • 1 quart buttermilk
  • Sweetened whipped cream, for serving
  • Cacao nibs, for serving
  • Fleur de sel, for serving
Directions
  1. In a medium saucepan, heat the cream, sugar, vanilla and a pinch of salt over medium-high heat until just below simmering. Remove the pan from the heat and set aside to steep for 30 minutes.
  2. Bloom the gelatin by soaking it in ½ cup cold water for 5 minutes. Add the bloomed gelatin to the cream mixture and bring to a boil.
  3. Carefully strain the hot cream mixture through a fine-mesh sieve placed over a blender. Slowly add the chocolate, blending on a low speed until incorporated. Place the buttermilk in a large bowl and strain the chocolate-cream mixture through into the milk, then stir until incorporated. Let the mixture come to room temperature, stirring occasionally, about 20 minutes.
  4. Divide the mixture into 12 four-ounce ramekins; cover each with plastic wrap and refrigerate for 2 hours or up to overnight.
  5. To serve, top the panna cottas with whipped cream, cacao nibs and a pinch of fleur de sel.