Ingredients
Method
Prepare Gelatin: Sprinkle gelatin over 2 tablespoons of cold water in a small bowl. Let it bloom (absorb water) for 5-10 minutes until thickened.
Heat Cream and Milk: In a saucepan, combine the heavy cream, milk, and sugar. Heat over low heat, stirring frequently until the sugar dissolves and the mixture is steaming but not boiling.
Infuse Mint: Add the fresh mint leaves to the cream mixture and steep for 10 minutes, then remove the mint leaves.
Combine Gelatin and Cream: Remove the saucepan from the heat and stir in the bloomed gelatin until fully dissolved. Strain the mixture through a fine sieve to remove any remaining mint leaves or solid bits.
Add Flavorings: Stir in the vanilla (scraped from the bean or extract) and peppermint extract.
Mold the Panna Cotta: Pour the mixture into ramekins or small glasses. Allow it to cool at room temperature for 30 minutes. Then refrigerate for at least 4 hours, or overnight, to set.
Prepare Chocolate Sauce: For the chocolate sauce, heat 1 cup of cream in a saucepan until it is steaming. Pour it over chopped dark chocolate and let it sit for 2 minutes. Stir until smooth and well combined. Adjust the amount of chocolate for thinner or thicker sauce.
Serve: To release the panna cotta from the molds, dip the bottoms in hot water for a few seconds, then invert onto plates. Drizzle the chocolate sauce over the top and serve immediately.
Notes
- The dessert can be made up to two days in advance, making it ideal for parties or gatherings.
- If the panna cotta does not set, ensure the gelatin is properly bloomed and dissolved.
- You can use white chocolate instead of dark chocolate for a sweeter sauce.