Juniper & sea salt dark chocolate panna cotta

• Gluten free

• Produce

  • 1 Candied meyer lemon

• Baking & Spices

  • 1/2 tsp Course sea salt
  • 200 g Granulated sugar
  • 2 tbsp Juniper berries
  • 1 Lindt excellence sea salt dark chocolate bar

• Dairy

  • 3 cups Heavy cream

• Desserts

  • 1 packet Gelatin, powdered

Found on localmilkblog.com

Description

Ingredients

• 3 cups heavy cream, divided
• 1 packet powdered gelatin (2tsp)
• 200 grams (1 cup) granulated sugar
• 2 tablespoon juniper berries, lightly crushed in mortar & pestle
• 1/2 teaspoon course sea salt, plus extra for garnish
• 1 Lindt EXCELLENCE Sea Salt Dark Chocolate Bar, finely chopped
• candied meyer lemon (or regular lemon) peel (optional for garnish)

Directions

• Pour 1 cup of the heavy cream in to a medium sauce pan and sprinkle the gelatin over the surface & let bloom for 5 minutes.
• Place the pot on the stove over med-low heat and cook, stirring until gelatin is just dissolved.
• Add the rest of the heavy cream, juniper berries, salt, and sugar. Stir to dissolve sugar and cook, continuing to stir occasionally until its just about to boil and a few bubbles start to form on the sides.
• Remove from heat, and whisk in the chocolate until completely melted and combined.
• Cover and let it steep for 30 minutes. Let it go a bit longer for a stronger juniper flavor, but not too long or it might start to set up a bit too much to strain.
• After steeping, strain into a 4 cup measure for easy pouring into your vessel of choice. Brush whatever youll be serving it out of very lightly with olive oil or a neutral oil.
• Chill for at least three house and up to a day (if chilling a day cover with plastic wrap). If you wish to unmold them, briefly submerge them in hot water and carefully turn out onto a plate. Garnish with sea salt, a bit of shaved chocolate, and candied lemon.
• This recipe yields about 24 ounces of panna cotta, so it would make 6 4 oz. panna cotta, but how you divide it up and into what it totally up to you. I love little copper molds. Its so rich that a little goes a long way, and I like to serve it with some sort of crunchy cookie on the table. If you want to be really fancy, you could team it up with a glass of bubbly for the holiday season!