Mint Chocolate Chip Panna Cotta

I guess I should add to this title “…another in an ongoing series.” Who knew that when I started writing I would wind up seeing the world through Panna Cotta colored glasses? Who knew it would come to this – when I think of a flavor I assign it an up or down vote on Panna Cotta worthiness value.

Espresso – check

Blood Orange – check

Buttermilk – check

Wow. The other day I was getting everything ready for iced tea – the lemon, the mint, the ice, the tea. As I was outside picking a few sprigs of mint, I thought about Panna Cotta flavored with mint. I thought it might be good. So I picked more mint. I made the Panna Cotta. Love it. Really love it. But then I thought of Bart and how every time I buy Mini Chocolate Chips he eats them before I can use them for what ever purpose I bought them. So they got the up vote. I have never put anything solid in a Panna Cotta before – I always thought it defeated the purpose. After all Panna Cotta is supposed to be a supremely smooth voluptuous dessert. But then there’s Bart and his affinity for the little chips. They go in his yogurt, they go in his ricotta, so why not in his Panna Cotta? And since I was a kid one of my favorite ice cream flavors has always been Chocolate Mint, so here is the Panna Cotta Version.

I really did go back and forth with the amount of gelatin in this one. I love my Panna Cotta with a very loose set. Frankly, I was happy with 2 teaspoons of gelatin for the Pure Mint Panna Cotta, no chocolate involved. But that in no way worked once I threw the chocolate chips into the mix; the texture became oddly uneven, almost watery. I upped the gelatin to 2 1/2 teaspoons, and still it was a no go. Wow, was all I could say. With three teaspoons of gelatin the Mint Chocolate Chip Panna Cotta held a firm set, but it was more like jello than Panna Cotta. The obvious answer 2 3/4 teaspoons. To finish – if you want pure cream infused with mint, leave the chips out, and decrease the gelatin to 2 1/2 teaspoons, 2 teaspoons if you, like me, prefer a loose set. And if you want your Panna Cotta super minty, increase the mint to 4 tablespoons. By the way, Bart said about this paragraph “It’s a little complex.” I answered “But this is not simple.” So forgive me if I have confused you or gone on longer than you might want. But this gelatin thing turned remarkably touchy once I added the chips.

A note: if you are new to Panna Cotta making, take a look at my post on Espresso Panna Cotta. There you will find detailed information on making Panna Cotta, the care and treatment of gelatin, and step by step photographic instructions. I do however have one suggestion for this Panna Cotta; I call for 2 3/4 teaspoons of gelatin. I have found that in order to soften that much gelatin effectively, you need a large surface area on which to sprinkle it. So I call for softening it in a medium bowl. Additionally, this time around I have gone back to basics and elected to dissolve the gelatin the way I was taught in cooking school. Fill a skillet with about 1 inch of water, and bring it to a simmer. Place the bowl of softened gelatin in the simmering water, taking care not to get any water in the gelatin mixture, and stir until dissolved. You will have no difficulty determining when the gelatin has dissolved, the mixture will become quite thin.

I hope you enjoy this installment of the Panna Cotta Experiment. There’s more on the way.

Mint Chocolate Chip Panna Cotta

makes 6 1/2 cup servings

1 1/2 cups heavy cream
1 1/2 cups whole milk, divided
1/4 cup granulated sugar
2 3/4 teaspoons KNOX Unflavored Gelatine
3 tablespoons roughly chopped mint
1/2 teaspoon vanilla extract
1/3 cup Mini Chocolate Chips

To garnish:
Mini Chocolate Chips or chocolate curls
mint sprigs

Place heavy cream, 1 1/4 cups whole milk and sugar in medium saucepan. Heat over medium to scalding. Remove from heat, add mint, cover and let steep 25 minutes.

Meanwhile after 15 minutes have passed, pour the remaining 1/4 cup whole milk into a medium bowl, and sprinkle gelatin over it, making sure all the gelatin is moistened. Allow gelatin to soften 5 minutes.

After 5 minutes have passed (we are at a total of 20 minutes now), place bowl of milk and gelatin in a pan filled with simmering water to dissolve, taking care not to get any of the water in the gelatin/milk mixture. Stir occasionally until all gelatin is completely dissolved. Set aside.

After cream has steeped 25 minutes, strain into clean bowl. Discard mint. Add gelatin mixture and vanilla. Stir to combine.

Place bowl over an ice water bath and stir occasionally until quite thick. Add chips. (If you add the chips when the mixture is thin, they will not remain suspended throughout the Panna Cotta, but rather settle to the bottom.) Ladle into serving cups, and refrigerate 5 hours or overnight.

To serve, garnish with chocolate chips or curls and mint.

Note: You can click on any picture to see a slide show with even more pictures!

I have no affiliation with any product, manufacturer, or site mentioned in this article.