COCOA NIB PANNA COTTA
1/2 cup cocoa nibs, coarsely chopped into smaller bits or ground in a whirly blade coffee grinder
3 1/4 cups heavy cream
2 3/4 teaspoons unflavored gelatin
1 cup whole milk
1/4 cup plus 2 T. sugar
pinch of salt
Fresh blackberries or blackberry puree, well-sugared
Special Equipment: 6 ramekins, Instant-read thermometer
Bring the nibs and cream to a boil in a medium saucepan over medium-high
heat. Remove from the heat, cover, and let steep for 20 minutes.
Meanwhile, sprinkle the gelatin over the cold milk in a small bowl and set
aside to let the gelatin soften.
Strain the cream, pressing lightly on the nibs to extract all the
liquid. Discard the nibs. Return the cream to the saucepan, add the
sugar, and bring to a simmer. Pour into a heatproof bowl. Gradually sitr
in the milk, then the salt. Set the bowl in a larger bowl of ice cubes
and water and stir frequently until the mixture thickens and registers 50
degrees on an instant-read thermometer.
Divide evenly among the ramekins. Cover with plastic wrap and chill
Serve the panna cotta in the ramekins. Or wrap each ramekin in a hot
wrung-our wet towel and unmold onto dessert plates. Accompany with
well-sugared berries or berry puree.
Note: Measure the gelatin like a miser, or risk turning an exquisite
confection into a dish of Jell-O.