| Level: | Intermediate |
| Total: | 2 hr 40 min |
| Prep: | 20 min |
| Inactive: | 2 hr |
| Cook: | 20 min |
| Yield: | 8 servings |
Ingredients
- 8 ounces heavy cream
- 8 ounces chopped milk chocolate
- 1 cup heavy cream
- 1 cup sugar
- Fleur de sel
- 3/4 cup plus 1 cup milk
- 1 tablespoon powdered gelatin
- 2 cups heavy cream
- Salted peanuts
- Caramelized Popcorn, recipe follows
- Whipped cream
- Milk chocolate shavings
- 75 grams glucose
- 75 grams sugar
- 50 grams butter
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- Popcorn
Instructions
- For the ganache: Boil the heavy cream in a saucepan over medium-high heat. Pour the cream into a bowl over the milk chocolate and whisk until the chocolate is melted. Pour one ladle of ganache into the bottom of 8 double rocks glasses. Put in the refrigerator and allow to cool while you make the caramel sauce and panna cotta.
- For the caramel sauce: Boil the heavy cream in a saucepan over medium-high heat. Put the sugar in a separate saucepan. Add a pinch of fleur de sel to the sugar. Heat the sugar over medium-high heat until it starts to turn a caramel color, 6 to 10 minutes. Slowly add the cream to the dark caramel sauce and whisk together. Allow to cool.
- For the panna cotta: Pour 3/4 cup of the milk in a bowl. Sprinkle the powdered gelatin over the milk. Heat the remaining 1 cup milk and the heavy cream in a saucepan over medium-high heat and bring to a light simmer. Pour the milk and cream mixture over the gelatin mixture and whisk until dissolved. Pour the salty caramel sauce into the mixture, whisking as you pour. Distribute evenly into the double rocks glasses over the ganache. Place in the refrigerator for 2 to 3 hours.
- When the panna cotta is chilled, garnish with salted peanuts, Caramelized Popcorn, whipped cream or milk chocolate shavings
- Make a dry caramel with the glucose and sugar. Heat until it is light caramel in color. Add the butter and mix until melted. Add the salt and baking soda and mix until incorporated. Add the popcorn and toss until evenly coated. Pour on a silicon mat to cool.
Reviews
I made this for Easter dessert and it was a hit. I put it in smaller glasses so it made a lot. Rich but not over the top. The ganache was great and so simple. I made it in stages so it would have time to set up; ganache one day and the panna cotta the next day and then served it day three. No pressure that way and the layers have time to cool and set.
Delicious! We didn’t do any toppings but it was still rich and flavorful and very creamy!
I made this panna cotta for a dinner party, it was delicious! If anyone was wondering whether it works in a dariole mould then turned out, it did! I didn’t do the chocolate layer or popcorn, I instead served it with a chocolate soil, brown sugar crumb, salted caramel sauce, bitter chocolate ganache and cacao nib tuile. This panna cotta is delicious and has a beautiful texture, I am 14 and it was easy to make!
Really really really amazing! I would definitely do it with milk chocolate, because I did it with bitter sweet chocolate and it was a little too much for me. Then I did it again with milk chocolate and it was perfect, and definitely needs more than two hours for the gelatin to set, I would do it for at least 5-6 hrs.
What is glucose? I’ve read that it can be anything from honey to corn syrup. To anyone reading this-What would you use? Also, is powdered gelatin the same as un-flavored jello mix? I’m dying to try this dessert and I want to make it perfect! Also, did anyone not use fleur de sel? I don’t wanna order it online because the shipping is ridiculous and let’s face it, I’m poor! Lol. Can I just use a regular coarse sea salt? Thanks in advance!
This was a huge hit with the dinner party! Absolutely light….and wonderfully tasty. We had a rich dinner of salmon wellington….therefore I didn’t want anything too heavy…this was perfect!!! Thank You for a wonderful recipe….this is a keeper!
Absolutely amazing! I will hold on to this recipe.
Delicious dessert! I served it at a small dinner party. The recipe filled about 10 medium ramekins. One word of caution – be sure to chill the ganache for at least an hour and let the panna cotta cool somewhat before you pour it over the chocolate. Otherwise the hot panna cotta lifts the chocolate up and they mix. I chilled the dessert overnight and added whipped cream just before serving.
A-mazing! It was sooooo good! Super rich and creamy.It was really easy to make. Just a few tips from my experience.
1 If you add a bit of water to the sugar when making the caramel you are less likely to burn it and the water all evaporates out so it won’t hurt the caramel.
2When you pour the panna cotta over the ganache, if you pour in out over spoon it won’t dent into the center of the ganache and will help it not mix together and leave a cleaner line.
3The second time I made this I made it in an 8×8 glass baking dish and it came out great and not as fussy as individual dishes and definitely easier than having to so carefully pour all the little glasses. Worked great this way at a family gathering.
4 I reserved a bit of the caramel sauce and drizzled that over the top of the peanuts instead of making caramel popcorn. Worked fab.
1 If you add a bit of water to the sugar when making the caramel you are less likely to burn it and the water all evaporates out so it won’t hurt the caramel.
2When you pour the panna cotta over the ganache, if you pour in out over spoon it won’t dent into the center of the ganache and will help it not mix together and leave a cleaner line.
3The second time I made this I made it in an 8×8 glass baking dish and it came out great and not as fussy as individual dishes and definitely easier than having to so carefully pour all the little glasses. Worked great this way at a family gathering.
4 I reserved a bit of the caramel sauce and drizzled that over the top of the peanuts instead of making caramel popcorn. Worked fab.
What an amazing dessert! Everything went together perfectly as I had chilled the ganache for an hour or so before pouring the panna cotta over. I used white wine glasses for the service item – really pretty. I also refrigerated the finished dessert for 4-5 hours so it set up very nicely. Just as I was going to serve, I drizzled a dark chocolate ganache on the top and then placed a small scoop of chopped, salted peanuts to one side. It was a huge hit. I will be making mini servings of this (2 oz. shot glasses for a rehearsal dinner in a couple of weeks. **On a personal note, I would have made 12 servings of this rather than the 8 that the recipe indicates. It was very rich so a smaller portion wouldn’t be out of the question. As an aside, we ate every bite even though we kept saying ‘this is so rich’. :-