MILK CHOCOLATE PANNA COTTA w/COCOA NIBS

By BobD

Ingredients

• 2 cups heavy cream
• 1 cup granulated sugar
• 1/2 vanilla bean, split and scraped
• Kosher salt
• 1 tablespoon plus 1 1/2 teaspoons granulated gelatin (or 6 gelatin sheets)
• 3/4 pound high-quality milk chocolate
• 1 quart buttermilk
• Sweetened whipped cream, for serving
• Cacao nibs, for serving
• Fleur de sel, for serving

Details

Servings 12

Preparation

Step 1

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.