Panna Cotta

Panna Cotta

Panna Cotta



Instead of focusing on Valentines Day in February, would anyone be willing to change it to the month of chocolate? This chocolate Panna Cotta is perfect all month (and year) long. I’m positive we can get most people on board with this, we just need to organize. But first, Panna Cotta.

  • 00 1 ¼ t. Gelatin
  • 00 ¾ Tb. Water
  • 00 ½ c. Milk
  • 00 ½ c. Heavy Cream
  • 00 2 t. Espresso Powder, optional
  • 00 3 Tb. Lekkco
  • 00 In a small bowl, add water and sprinkle gelatin over the surface making sure it all gets hydrated. Set aside.
  • 01 In a saucepan, combine milk, heavy cream, Lekkco and espresso powder over medium-high heat until it simmers. Remove from heat and let cool until under 120F.
  • 02 Add the gelatin to the milk mixture and whisk vigorously for 2-3 minutes to be sure it has thoroughly dissolved.
  • 03 Add to the dish or mold of choice, let cool for about 30 minutes or until no longer hot to touch and refrigerate for at least 4 hours or preferably overnight and enjoy!

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