Description
This vanilla bean panna cotta recipe features a smooth, creamy dessert topped with espresso green chile caramel and shaved chocolate. The sweet vanilla, rich chocolate, and gentle chile heat create a delicious finish to the meal.
Ingredients
Scale
For the Panna Cotta:
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup sugar
- 1 vanilla bean, split and scraped
- 2 1/2 tsp powdered gelatin, steeped in 3 tbsp cold water
For the Caramel:
- 1/2 cup sugar
- 2 tbsp water
- 1/2 cup strong espresso
- 1/2 roasted green chile, pureed
- Pinch of sea salt
Garnish:
- 2 oz dark chocolate, shaved
Instructions
For the Panna Cotta:
- Heat cream, milk, sugar, and vanilla until steaming. Remove from heat; stir in gelatin until dissolved. Strain. Pour into molds, chill 6 hours or overnight.
For the Caramel:
- Cook sugar and water until deep amber. Deglaze with espresso, whisking constantly. Add chile puree and salt. Simmer until thickened. Strain.
- Unmold panna cotta. Drizzle with espresso-chile caramel. Top with shaved chocolate.
Nutrition
- Serving Size: 6