logo
cuppacocoa
November 29, 2014

earl grey panna cotta with toffee sprinkles

Ben and I thought we’d hit upon a great idea when we decided to serve Earl Grey Panna Cotta in 2 oz. shot glasses. We had been enjoying milk pudding from Paris Baguette and when I decided to experiment with recipes on my own, Ben thought it’d be brilliant to serve it up in individual shot glasses. GREAT IDEA, right?? I even found these cute mini spoons to serve it with.

Well apparently I have an awful memory, because turns out my friend Wendy has been serving panna cotta in shot glasses for a long time! I have a vague memory of this from years ago, but it’s so hazy that if she hadn’t mentioned it, I would not have remembered :(. Sorry to idea-steal, friend. Or, thank you for the idea-share? =P

I started with plain panna cotta, but I decided to jazz it up by steeping some earl grey in the cream, first. It looked nice, but plain, and I think dark chocolate compliments earl grey well, so I decided to layer that in. Finally, hubs decided the whole thing could do with a little crunchy texture, and I happened to have a package of milk chocolate toffee bits on hand, so I sprinkled some of those in and it was juuust right.

earl grey panna cotta with chocolate panna cotta and toffee sprinkles

The recipe below may look daunting and long, but it’s seriously easy. If you just read through it, you’ll see that making panna cotta just involves heating up some cream and adding some gelatin. (I know, it’s no fun when I put it like that… but it’s also more approachable, right?)

I usually get annoyed when one of the “ingredients” for a recipe is actually an entirely new recipe (“one recipe homemade caramel” WHAT I have to make something before I can make something else?!), but I separated the recipes the way I did in case you wanted to try just Earl Grey panna cotta, or just chocolate panna cotta.

You can make these up to two days ahead of time, so this makes for a great party dessert. I think these treats are best served cool but closer to room temperature, so take it out of the fridge at least one hour before you plan to serve it.

————–
Chocolate and Earl Grey Panna Cotta with Toffee Sprinkles
12 servings, or about 30 tall shot-glass sized servings

Ingredients

Instructions

  1. Pour earl grey panna cotta mixture halfway up your shot glasses. Chill in refrigerator until set, about two hours.
  2. Pour chocolate panna cotta up to the 3/4 line in glasses. Chill in refrigerator until set, about 2 hours.
  3. Bring out of refrigerator 1 hour before serving. Sprinkle in a pinch of toffee over each serving. Enjoy!

You can make these up to two days ahead and keep them well-covered and chilled.

Earl Grey Panna Cotta Recipe
adapted from David Lebovitz’s recipe

Ingredients

Instructions

  1. Heat the heavy cream and sugar in a saucepan or microwave. Once the sugar is dissolved, remove from heat and stir in the vanilla extract. Then add the tea leaves. Cover the pot and let steep for 45 minutes.
  2. Heat the Panna Cotta up a few minutes to warm it back up. Meanwhile, sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5-10 minutes.
  3. Place a sieve over the bowl of gelatin and strain the Panna Cotta mixture into it, stirring until the gelatin is completely dissolved. Discard tea leaves.
  4. Divide the Panna Cotta mixture into the cups and chill them until firm, about 2-4 hours.

Chocolate Panna Cotta Recipe

Ingredients

Instructions

  1. Sprinkle the gelatin over the milk in a medium-sized bowl and let stand 5-10 minutes.
  2. Heat the heavy cream and sugar in a saucepan or microwave. Once the sugar is dissolved, remove from heat and stir in the cocoa powder. Let sit for 1 minute, then stir until chocolate is melted completely. Stir in vanilla.
  3. Add the chocolate mixture into the gelatin, stirring until gelatin is completely dissolved.
  4. Divide the Panna Cotta mixture into the cups and chill them until firm, about 2-4 hours.
⇠

Comments are closed.