5th Avenue Set Recipe

Bloom gelatin

Sprinkle 1.5 tsp powdered gelatin over 3 tablespoons cold water in a small bowl. Let sit 5–7 minutes until swollen.

Brown the butter

In a small skillet over medium heat, melt 3 tbsp unsalted butter. Cook, swirling frequently, until butter foams, then solids turn golden-brown and smell nutty, about 3–5 minutes. Remove from heat immediately and pour into a heatproof bowl to stop cooking.

Heat dairy

In a small saucepan, combine 1 cup whole milk, 1 cup heavy cream, 1 tbsp granulated sugar and a pinch of salt. If using a vanilla bean, scrape seeds into the milk and add the pod; if using extract, hold off until the end. Warm over medium-low heat until steam rises and tiny bubbles form at the edge (do not boil). Total heat time ~5 minutes.

Combine brown butter and dairy

Whisk the browned butter into the warm cream mixture until fully incorporated. Remove vanilla pod if used. Stir 1 tsp vanilla extract now if using extract.

Add gelatin

Microwave the bloomed gelatin 8–10 seconds or warm it gently over a bain-marie until liquid. Whisk the dissolved gelatin into the warm brown-butter cream until smooth and fully incorporated.

Strain and pour

Strain the mixture through a fine sieve into a clean jug to remove any solids. Pour evenly into 4 small serving glasses or ramekins (about 4–5 oz each).

Chill

Cover and refrigerate until set, at least 4 hours or overnight. Panna cotta should jiggle slightly but hold shape.

Warm cream and combine

Put 1/2 cup heavy cream in a small saucepan and warm until just simmering. Remove from heat and stir in 4 oz chopped semi-sweet chocolate, 2 tbsp hazelnut paste or Nutella, 1 tsp warm coffee (if using), and 1 tsp unsalted butter. Let sit 1 minute.

Emulsify

Whisk the mixture until smooth and glossy. If chocolate doesn't fully melt, return to very low heat and stir until smooth; do not overheat.

Cool slightly and layer

Let the ganache cool 8–10 minutes until slightly thickened but still pourable. Spoon or gently pour a thin layer (about 1–1.5 tbsp) over each set panna cotta. Return to the refrigerator for 20–30 minutes to set the chocolate layer.

Make crumble

Preheat oven to 350°F (175°C). On a small baking sheet, cut together 1/2 cup flour, 1/4 cup ground almonds, 2 tbsp cold cubed butter, 1 tsp powdered sugar, 1 tsp orange zest and a pinch of salt using a pastry cutter or fingers until coarse crumbs form. Spread into an even layer.

Bake and cool

Bake 8–10 minutes until edges are golden and fragrant. Remove and cool completely; crumble further with a fork if needed.

Finish and garnish

When chocolate layer has set, sprinkle a small pinch of the citrus almond crumble on each serving (about 1 tsp per glass). Scatter toasted sliced almonds (about 1/2 tbsp per glass) and top with a microgreen or mint leaf. Serve chilled.