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Chocolate Almond Pannacotta with Mirin

Servings: 6


Main Ingredients

Filtered Water2 tablespoons
Gelatin Powder1 1/2 teaspoon
Heavy Cream1 1/2 cup
Maple Syrup1/4 cup
Takara Mirin1/2 cup
Sea Salt1/4 teaspoon
Bittersweet Chocolate, shaved thinly7 ounces
Unsweetened Almond Milk1 cup


Cooking Instructions

  1. Pour 2 tablespoon of water into a bowl; sprinkle gelatin over the top and stir in gently until dissolved. Let stand for 10 minutes until softened

  2. Combine heavy cream, maple syrup, Mirin and sea salt into a heavy, small sauce pan. Stir over medium low heat until the milk begins to scald

  3. Reduce heat to low and add gelatin, stirring until it dissolves

  4. Then, stir in chocolate and keep stirring over low heat until chocolate is completely melted

  5. Stir in almond milk and continue heating for another 5 minutes over low heat until mixture is smooth and glossy

  6. Remove from heat and cool until warm. Transfer hot liquid to a heat proof pitcher and pour into ramekins or jelly jars and cover with plastic wrap. Allow to set in the refrigerator for up to 4 hours

The rich chocolate flavors of this luscious pannacotta take on mysterious and intoxicating notes with the addition of Mirin. The transformative yet subtle tastes evoke a sensation of complexity and a desire to never be without this exotic treat.
by  KITCHEN TREASURES™ – Lizette and Geoffrey Marx for Takara

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