Peppermint Panna Cotta Recipe
This recipe adds the brisk flavor of peppermint and the rich depth of chocolate to the classic Panna Cotta. Garnish with mint, chocolate, and chocolate sandwich cookies for the perfect winter dessert.
3 h 6Ingredients
- 4 tsp Peppermint
- 1 cup 2% milk
- 2 cups half and half
- ¼ cup sugar
- 3 tsp gelatin
- Pinch salt
- Chocolate sandwich cookies (crushed, optional)
- Mint (optional)
- Chocolate sauce (optional)
Directions
Very lightly grease the ramekins.
Heat milk over medium-low heat. Do not boil or scald. Add Peppermint and let steep for five minutes.
Put the milk in the fridge until cool. Once cool, sieve out the tea.
Sprinkle the gelatin over the milk and let sit for five minutes to bloom. Powder should look wet and wrinkled.
Heat the milk over medium-low heat to dissolve gelatin. Once dissolved, add sugar and stir until sugar is also dissolved.
Whisk in half and half and pinch of salt.
Pour mixture into ramekins.
Put in fridge to set for two hours. If using silicone molds, chill overnight.
Enjoy as is or garnished with chocolate sandwich cookies, fresh mint, and chocolate.
