Serious Eats: Recipes

Mint Chocolate Chip Panna Cotta

[Photograph: Anna Markow]

When this dish was on my menu, I filled rocks glasses halfway with the panna cotta and topped it with a thin layer of soft ganache, a whirl of stabilized whipped cream, housemade mint and chocolate sprinkles and an agar gummy cherry. If you're so inclined, a little chocolate sauce, whipped cream, sprinkles and/or a cherry on top will really take it over the top, but this panna cotta is delicious and nostalgic just by itself.

I tend to use more milk than cream in my panna cotta to give it a lighter texture, but to get the flavor just right I used equal parts in this recipe, just like you would do in an ice cream base. And don't forget the vanilla—it changes the toothpastey pure peppermint sensation into something that actually tastes like a classic ice cream flavor.

Note: You can use equal parts cream and milk instead of the half and half, just use the cream for the heated half.

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About the Author: Anna Markow is a pastry chef obsessed with doing things that no one else does and giving unusual ingredients their time to shine. You can follow her sometimes-pastry-related thoughts on Twitter @VerySmallAnna and see her adventures in creativity on her website, VerySmallAnna.

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