Mint Chocolate Chip Panna Cotta

Name: Mint Chocolate Chip Panna Cotta
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 57 grams bittersweet chocolate; 4 drops liquid green food coloring; 1 Tbsp powdered gelatin; 828 milliliters half and half, divided; 1 teaspoon peppermint extract; 158 milliliters sugar; 1 teaspoons vanilla extract

The recipe Mint Chocolate Chip Panna Cotta could satisfy your Mediterranean craving in approximately 2 hours. Watching your figure? This gluten free and fodmap friendly recipe has 331 calories, 6g of protein, and 20g of fat per serving. This recipe serves 6. It works well as a dessert. If you have bittersweet chocolate, peppermint extract, powdered gelatin, and a few other ingredients on hand, you can make it.

Instructions

Add 2 cups of half and half to a medium saucepan. Stir in sugar and sprinkle with gelatin. Set aside five minutes to allow gelatin to bloom. Gently heat saucepan mixture over low heat, stirring gently.

Ingredients you will need

Half And Half

Gelatin

Sugar

Equipment you will use

Sauce Pan

Heat until almost simmering. Both the sugar and gelatin should be completely melted.

Ingredients you will need

Gelatin

Sugar

Remove from heat.

Combine remaining half and half, peppermint extract, vanilla, and food coloring in a medium bowl.

Ingredients you will need

Peppermint Extract

Food Color

Half And Half

Vanilla

Equipment you will use

Bowl

Pour hot mixture into bowl and gently whisk to combine.

Equipment you will use

Whisk

Bowl

Place bowl over an ice bath and stir gently with a spatula until mixture is cold to the touch. Do not use a whisk or you will introduce too much air and create a strange final texture in your panna cotta. Once cold, move to refrigerator or freezer. Check every five minutes. Once mixture is thick, remove immediately. This will take about ten minutes in the freezer, up to half an hour in the refrigerator.

Ingredients you will need

Ice

Equipment you will use

Spatula

Whisk

Bowl

While you chill panna cotta mixture, melt chocolate in a small glass or metal bowl over simmering water or in 30 second bursts in the microwave. You want it fluid but not hot.

Ingredients you will need

Chocolate

Water

Equipment you will use

Microwave

Bowl

Drizzle chocolate in thin ribbons over thick panna cotta mixture. Allow chocolate to harden (it will go from shiny to matte) before gently breaking up and stirring into mixture. Repeat until all chocolate is used.

Ingredients you will need

Chocolate

Pour into six 8 or 9 ounce clear glasses and transfer to refrigerator to finish setting, at least one hour.

Serve.

Equipment

Ingredients

Servings:

57grams

bittersweet chocolate 4drops

liquid green food coloring 1Tbsp

powdered gelatin 828milliliters

half and half, divided 1teaspoon

peppermint extract 158milliliters

sugar 1teaspoons

vanilla extract

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Castello di Meleto Chianti Classico Gran Selezione with a 4.4 out of 5 star rating seems like a good match. It costs about 62 dollars per bottle.