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Cocoa Nib Pana Cotta (yield 6 portions)
1quart cream
1/3 cup cocoa nibs (toasted)
1/3 cup sugar
¼ teaspoon salt
0.25 ounce powdered gelatin (1 packet)
¼ cup cold water
Toast the cocoa nibs and them to the cream, salt and sugar in a pot. Bring to a simmer then turn off and allow to infuse for 20 minutes. Meanwhile sprinkle the powdered gelatin over the cold water and set to the side. Reheat the cream and whisk in the gelatin mixture, bring to a boil and turn off. Strain the panna cotta to remove the small cocoa nibs and discard. Carefully portion ½ cup to 1 cup into ramekins or jars. Place the cups in the refrigerator and allow to set up overnight.
Milk Chocolate Ganache (yield 1quart)
1 cup milk chocolate
¾ cup dark chocolate
1 cup heavy cream
3 tablespoons corn syrup
¼ teaspoon salt
1 cup cold heavy cream
Chop both chocolates and have in a bowl with the salt. Combine 1 cup of cream with the corn syrup in a pot and bring to a simmer. Pour the hot cream over the chocolates and stir until combined.
Pour ganache into a blender and while blending stream in the other 1 cup of cold cream, stop once all is added.
Store covered in the refrigerator overnight to set up.
Black Cocoa Crumbs (yield 1 quart)
1 cup sugar
8 ounces cold butter
½ cup cocoa powder
¾ cup black cocoa powder*
2 cups all purpose flour
½ teaspoon salt
* If you can’t find black cocoa, substitute for regular.
Cut the butter into small cubes and keep cold. Sift flour, cocoa powder and sugar together in a bowl. Add cold cubed butter and with your hands work the butter into the dried to form wet sand/crumbs. Or you can mix together with the paddle attachment on a stand mixer. Line a cookie tray with parchment paper and spread out the crumbs. Bake at 350 F for 10 minutes stirring the crumbs around at 5 minutes and once you take them out of the oven. Set aside until cool, then keep in an airtight container.
Coconut Sorbet (yield 2 quarts ice sorbet)
1 can (14 ounces) coconut milk
1 cup sugar
3 tablespoons corn syrup
1 2/3 cups water
Bring sugar, corn syrup and water to a boil.
Remove from heat and add coconut milk.
Allow to completely cool before spinning the sorbet.
Assembly
Using pint size Mason jars for 6 individual servings.Once the panna cotta is set you can top it with the ganache and crumbs. Before serving add the coconut sorbet.
Formulation courtesy of Chef Patricia Morton of Restaurant August
