Super excited to share this exclusive recipe by Chef Jason Peru, he recently posted this to his social media and got very great reviews.
1 Tbsp of Gelatin
3 Tbsp of Milk
2 Cups of Heavy Cream
4 Oz of Sugar
3 Oz of Grated Dark Chocolate
3 Oz of Crumbled Chocolate Cookies
1 Tbsp of Cocoa Nibs
Diced Fruit to Garnish
In a small Bowl, add the milk and sprinkle in the gelatin to bloom for five minutes.
Meanwhile, add cream and sugar to a medium stainless pan over medium heat. When mixture starts to simmer add the chocolate and stir to dissolve. Remove pan from heat, add the gelatin and stir to combine. Set aside.
Add a little of the cookie crumbs at the bottom of the ramekins, then gently pour the panna cotta mixture ¾ to the top. Place in chiller for four hours to set.
To serve, garnish by adding a little of the cocoa nibs and diced fruit atop. Enjoy.