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  • Writer's pictureCulinary Cam

Dark Chocolate-Juniper Panna Cotta

This is the part of our 2024 project: The Alphabet Challenge. Hosted by Wendy of A Day in the Life on the Farm, I thought this would be a fun culinary adventure. We will be posting every two weeks. I hope you follow along...or join in as you can. This should be fun.



D is for...



Dark Chocolate-Juniper Panna Cotta

Panna cotta is one of my favorite desserts to make for a dinner party for several reasons. First: it's easy to make. Second: it's a recipe that is easily adaptable to fit whatever creative bent you're on. Third: it's not too sweet. Fourth: you can make it ahead of time so you're not scrambling to finish a dessert at the end of a party. Oh, and I did mention easy, right?!?


Your basic panna cotta can take as few as three ingredients. I decided to make this one a little bit more fancy with a juniper infused cream and some chocolate.


Ingredients


makes sixteen 2-ounce servings


  • 2 envelopes gelatin

  • 1/2 cup cold milk

  • 4 cups organic heavy whipping cream

  • 2 Tablespoons juniper berries

  • 1/4 cup organic granulated sugar

  • 1-1/2 cup dark chocolate, chopped (use a good quality chocolate with, at least 64% cacao solids)

  • fleur de sel for serving


Procedure


Crush the juniper berries with a mortar and pestle. Set aside. Pour heavy cream into a medium sauce pan and heat until bubbles begin to form along the edges of the pan.



Add the crushed juniper berries and let steep for at least thirty minutes. Strain out the juniper berries and set cream aside.


NOTE: Most of the people at my table couldn't pick out the juniper flavor. I could, but maybe you will want to let it steep for longer for a more pronounced flavor.


Pour the milk into a large mixing bowl and sprinkle the gelatin over the surface. Let bloom for 5 minutes.

Heat the infused cream until it begins to steam. Do not let it boil. Add in the chocolate and make sure all the pieces are submerged. Let stand for 3 minutes. Whisk until smooth. Pour the mixture over the gelatin and stir until completely dissolved.


Pour the mixture into your serving containers, leaving a little bit of space at the top - in case you want to top it with any sauce - and let chill until set, but at least four hours. Serve cold. Just before serving, sprinkle with some fleur de sel as garnish.


That's a wrap for my 'D' offering for this year's Alphabet Challenge. We'll be back in two weeks with recipes that start with the letter 'E'. Stay tuned!

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Magical Ingredients
Magical Ingredients
2月24日

I have never used juniper berries. This a creative recipe Cam!- Radha

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srushtonkl
2月16日

I've only ever made/eaten vanilla panna cotta so I was excited to see your chocolate version. Love the deep, dark color!

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Culinary Cam
Culinary Cam
2月18日
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Definitely try it. It's delicious.

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Karen Kerr
Karen Kerr
2月15日

Juniper berries sounds interesting! Especially since I'm a gin lover. Love making panna cotta. It seems fancy but it's so easy!

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mayuri.ajay.patel62
2月14日

Camilla I totally agree with all four reasons why panna cotta is my favourite dessert too. Wow, juniper flavoured panna cotta with dark chocolate.. super tempting. Bookmarked.

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Culinary Cam
Culinary Cam
2月18日
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Thanks, Mayuri!

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cdelawder12
cdelawder12
2月14日

I love that this recipe uses juniper berries...and I'm excited to taste for myself how it pairs with the chocolate in the panna cotta! I'm a huge fan of not-too-sweet desserts!

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Culinary Cam
Culinary Cam
2月18日
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Yes! I almost always lean savory. So this is a perfect dessert.

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