Chocolate Panna Cotta with Blackberry Caramel
Ingredients:1 packet gelatin (2¼ tsp)
3 Tbsps cold water
3 cups heavy cream
½ cup dark brown sugar
1 vanilla bean, split
5 ounces bittersweet chocolate, chopped
Pinch of salt
Blackberry caramel
½ cup sugar
¼ cup cream
¾ cup fresh blackberries
Pinch of cinnamon
Pinch of salt
Directions:In a small bowl, combine gelatin and cold water.
Combine cream, brown sugar and vanilla bean in a saucepan and bring to a simmer. Remove from heat and add chocolate and salt. Whisk to combine. Add gelatin and whisk. Pour about ⅔ cup into each ramekin. Chill 3 hours in fridge or overnight. Serve panna cotta in the ramekins, topped with the blackberry caramel.
Blackberry caramel
Add sugar to a hot large skillet, let it caramelize, swirling pan occasionally. This will take 4–5 minutes—don’t walk away. When the sugar dissolves and is dark amber, remove from heat and carefully add cream. Be careful when adding the cream as it will bubble up. Allow it to settle, then whisk together. Add blackberries, mushing a bit with the back of a spoon and stirring to combine. Add cinnamon and salt and stir. Let cool. Spoon directly onto panna cotta.
From Not without Salt... “Sometimes, a weeknight needs dessert. Panna Cottas come together quickly and can be made a couple days in advance. Here, I’ve paired chocolate with blackberry and caramel. Suddenly Wednesday feels pretty darn special. Tossing fresh blackberries in a hot caramel breaks down the berries and they create the sauce. You can use this technique with other berries—I think raspberries would be incredible.”
3 Tbsps cold water
3 cups heavy cream
½ cup dark brown sugar
1 vanilla bean, split
5 ounces bittersweet chocolate, chopped
Pinch of salt
Blackberry caramel
½ cup sugar
¼ cup cream
¾ cup fresh blackberries
Pinch of cinnamon
Pinch of salt
Directions:In a small bowl, combine gelatin and cold water.Combine cream, brown sugar and vanilla bean in a saucepan and bring to a simmer. Remove from heat and add chocolate and salt. Whisk to combine. Add gelatin and whisk. Pour about ⅔ cup into each ramekin. Chill 3 hours in fridge or overnight. Serve panna cotta in the ramekins, topped with the blackberry caramel.
Blackberry caramel
Add sugar to a hot large skillet, let it caramelize, swirling pan occasionally. This will take 4–5 minutes—don’t walk away. When the sugar dissolves and is dark amber, remove from heat and carefully add cream. Be careful when adding the cream as it will bubble up. Allow it to settle, then whisk together. Add blackberries, mushing a bit with the back of a spoon and stirring to combine. Add cinnamon and salt and stir. Let cool. Spoon directly onto panna cotta.
From Not without Salt... “Sometimes, a weeknight needs dessert. Panna Cottas come together quickly and can be made a couple days in advance. Here, I’ve paired chocolate with blackberry and caramel. Suddenly Wednesday feels pretty darn special. Tossing fresh blackberries in a hot caramel breaks down the berries and they create the sauce. You can use this technique with other berries—I think raspberries would be incredible.”
Shared from Not without Salt
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