Try this creamy chocolate panna cotta with tart oranges and salty pistachios. It’s an elaborate dessert that takes minimal effort to make.
- Canola oil or cooking spray
- 1 cup whole milk
- 1 1-ounce packet (about 2 1/2 teaspoons) unflavored powdered gelatin
- 3 cups heavy whipping cream, divided
- 1/2 cup granulated sugar
- 1 cup roughly chopped chocolate (milk or semi-sweet)
- 1 teaspoon orange zest (optional)
- 2 oranges, peels removed and segmented
- 1/2 cup roughly chopped salted pistachios
- Very lightly grease 8 small ramekins with canola oil or cooking spray. Place in a tray and set aside.
- Pour milk into a medium bowl. Evenly sprinkle the gelatin over the milk and let stand at room temperature until the gelatin softens, about 5 minutes.
- Meanwhile, combine 2 cups heavy whipping cream and the sugar together in a medium saucepan. Heat over medium-high heat until the sugar completely dissolves, stirring frequently.
- Bring the cream mixture to a boil, and remove from heat. Add the chocolate and the orange zest, if using. Whisk until the chocolate is completely melted and incorporated with the cream.
- Pour the warm chocolate mixture into the milk and gelatin mixture. Whisk until everything is completely combined.
- Carefully pour the liquid into the prepared ramekins, leaving about 1/4 inch of space on top. Let cool for 10 minutes at room temperature before covering and placing in the refrigerator. Set for at least 6 hours, or overnight. The custard should not jiggle when you lightly shake it.
- When ready to serve, whip the remaining cup of heavy cream and set aside. Run a sharp paring knife around the edge of the cups to loosen the panna cotta. Turn out onto plates and garnish with the whipped cream, oranges, and pistachios.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Custard
- Method: Stovetop
- Cuisine: Dessert
Keywords: dessert, panna cotta, chocolate, orange, pistachio