Rotating Desserts Recipe

Bloom gelatin

Sprinkle 2 tsp gelatin powder over 2 tbsp cold water in a small bowl; let bloom 5 minutes until the mixture thickens.

In a saucepan, combine 2 cups heavy cream, 1 cup whole milk, and 0.5 cup granulated sugar. Heat over medium, stirring occasionally, just until steaming (do not boil).

Remove from heat; whisk in 2 tsp vanilla extract.

Stir in the bloomed gelatin until completely dissolved and the mixture is smooth.

Pour the mixture into six 4-ounce dessert glasses or silicone molds. Chill in the refrigerator for 4-6 hours until set.

Berry coulis

In a small saucepan, simmer 1 cup berries with 2 tbsp sugar and 1 tbsp lemon juice for 5-7 minutes. Puree until smooth, then strain to remove seeds. Chill until ready to serve.

To serve, unmold panna cotta if using molds, spoon berry coulis over each, and garnish with a few berries if desired.

Melt chocolate

Gently melt 170 g dark chocolate over a double boiler until smooth.

Whip cream

Whip 1 cup heavy cream to soft peaks and refrigerate.

Yolks and sugar

In a separate bowl, whisk 3 large eggs with 0.25 cup sugar until pale and slightly thick.

Combine yolk and chocolate

Fold the melted chocolate into the yolk mixture until smooth.

Incorporate cream

Fold the whipped cream into the chocolate-yolk base until fully combined and silky.

Whip whites

In a clean bowl, whip 3 large egg whites with a pinch of salt to stiff peaks, then gently fold into the chocolate mixture.

Chill

Divide mousse into six serving cups. Refrigerate 1-2 hours until set. Keep chilled until service.

Preheat and prep

Preheat oven to 350°F (175°C). Lightly grease a mini muffin tin or small baking dish.

Prepare peaches

In a bowl, toss 2 cups sliced peaches with 0.25 cup granulated sugar and 0.25 tsp salt. Let sit 10 minutes to macerate.

Make topping

In another bowl, combine 1 cup flour, 0.25 cup sugar, and 0.25 cup butter (cold, cubed) until crumbly; you can use a pastry cutter or fingers.

Spoon peach mixture into mini muffin cups or small baking dish. Top with crumb mixture, pressing lightly to form a crumb.

Bake 12-15 minutes in the preheated oven until the topping is golden.

Cool slightly and serve as a warm bite. Optional: dust with cinnamon or drizzle with a spoonful of panna cotta or mousse for contrast.