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
Main Ingredients
| Filtered Water | 2 tablespoons |
| Gelatin Powder | 1 1/2 teaspoon |
| Heavy Cream | 1 1/2 cup |
| Maple Syrup | 1/4 cup |
| Takara Mirin | 1/2 cup |
| Sea Salt | 1/4 teaspoon |
| Bittersweet Chocolate, shaved thinly | 7 ounces |
| Unsweetened Almond Milk | 1 cup |
Cooking Instructions
| 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 |
| 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 |
| Reduce heat to low and add gelatin, stirring until it dissolves |
| Then, stir in chocolate and keep stirring over low heat until chocolate is completely melted |
| Stir in almond milk and continue heating for another 5 minutes over low heat until mixture is smooth and glossy |
| 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 |