Chocolate Almond Pannacotta with Mirin

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