Chocolate Panna Cotta and Pumpkin Seed Brittle

Photo: Con Poulos

Somedays, the only way to console a situation is with chocolate. And that’s okay! It’s been proven to be good for the heart. Cave into your cravings and indulge. Prepare these Chocolate Panna Cotta and Pumpkin Seed Brittle treats ahead of time even for a readymade snack ––they can be stored in an airtight container for up to 5 days!

This recipe of light, silken panna cottas serves 6.

You will need:

• 2 tablespoons powdered gelatin, unflavored
• 2 ¾ cups whole milk
• ¾ cup sugar and 2 tablespoons sugar, separate
• ¼ teaspoon salt
• 6 ounces of bittersweet chocolate, chopped
• Vegetable oil
• ¾ cup salted, no shell roasted pumpkin seeds
• ½ teaspoon cinnamon
• 1/8 teaspoon nutmeg, freshly ground
• ½ tablespoon unsalted butter

Directions:

1. Sprinkle the unflavored, powdered gelatin over ¼ cup of milk in a smaller bowl. Let stand until the gelatin is soft, or for approximately 5 minutes.

2. In a medium saucepan, combine the remaining milk with the 2 tablespoons of sugar. Add the salt and bring to a simmer over medium heat. Remove the mixture from heat and whisk with the softened gelatin.

3. In a microwave-safe bowl, melt the bittersweet chocolate in 10-second intervals on high speed. Whisk in the hot milk and gelatin mixture until creamy.

4. Strain the panna cotta through a fine sieve or mini strainer into a large measuring cup.

5. Brush 6 ramekins with vegetable oil and place on a baking sheet. Fill the ½ cup ramekins with the panna cotta and refrigerate 2 hours, or until the panna cotta is firm.

6. While the panna cotta are cooling, line a baking sheet with lightly oiled parchment paper. Toss the pumpkin seeds in the cinnamon and nutmeg.

7. Combine the remaining sugar with 1/3 cup water and cook over high heat in a medium saucepan. Swirl the pan gently while the mixture cooks until an amber caramel forms. This will take approximately 6 minutes.

8. Remove the saucepan from the heat and fold in the pumpkin seeds. Pour the brittle onto the baking sheet and spread to a very thin layer. Allow the brittle to cool completely, about a half hour, and then crack it into smaller pieces.

9. Invert the cooled panna cottas onto plates by running a knife around the circumference of the cake. Garnish with the pumpkin seed brittle and enjoy!