Panna Cotta Ciccolo Recipe

Bloom Gelatin

Sprinkle 2 tsp powdered gelatin over 3 tbs cold water in a small bowl. Let sit 5–10 minutes until gelatin absorbs the water and becomes spongy.

Warm Cream Mixture

In a medium saucepan, combine 2 cups heavy cream, 1 cup whole milk, 1/2 cup granulated sugar, and 1/4 tsp fine sea salt. Split a vanilla bean and scrape seeds into the pan (or add 1 tbsp vanilla extract). Warm over medium heat, stirring, until sugar dissolves and the mixture is steaming but not boiling (do not let it boil), about 5–7 minutes.

Incorporate Gelatin

Remove the cream from heat. Stir a couple of tablespoons of the hot cream into the bloomed gelatin to dissolve it completely, then pour that back into the saucepan and whisk until fully incorporated.

Strain and Cool

Strain the mixture through a fine-mesh sieve into a heatproof measuring cup or bowl to remove vanilla pod pieces and any undissolved bits. Let cool 10–15 minutes so it is warm but not hot (this prevents shaking when pouring).

Set Panna Cotta

Divide the mixture among 4 small serving glasses or ramekins (about 1/2 cup each). Cover with plastic wrap and refrigerate until set, at least 4 hours and up to 48 hours. Panna cotta should wobble but hold shape.

Heat Cream

Place 4 oz finely chopped bittersweet chocolate in a heatproof bowl. In a small saucepan, heat 1/2 cup heavy cream with 1 tbsp light corn syrup (or honey) until it just begins to simmer; remove from heat.

Make Ganache

Pour the hot cream over the chopped chocolate and let sit 1 minute. Whisk gently from the center outward until smooth and glossy. Whisk in 1 tsp unsalted butter, 1 tbsp finely chopped fresh mint leaves, and 1/8 tsp salt until combined. Taste; if you want a stronger mint presence, let the sauce steep 5–10 minutes off heat, then strain out the mint leaves before serving for a smoother sauce.

Cool

Let the sauce cool to just warm or room temperature before spooning atop the panna cotta so it doesn't cause melting. If refrigerated to speed cooling, bring briefly to room temperature before use.

Prepare Sheet

Line a small baking sheet with parchment paper or a silicone mat and lightly butter or spray the surface. Have the baking soda measured and ready.

Toast Pine Nuts

In a small dry skillet over medium heat, toast 1/2 cup pine nuts, stirring frequently, until fragrant and just beginning to color, about 2–3 minutes. Remove from heat and set aside.

Cook Sugar

In a small heavy-bottomed saucepan, combine 1/2 cup granulated sugar, 1 tbsp light corn syrup, and 1 tsp water. Stir over medium heat until sugar dissolves, then stop stirring and let syrup cook to a light amber color (about 300–320°F if using a candy thermometer) — watch closely to avoid burning. Swirl pan occasionally for even color.

Finish Brittle

When syrup reaches color, remove from heat immediately and quickly stir in the toasted pine nuts, 1 tbsp butter pieces, 1/8 tsp baking soda, and 1/8 tsp fine sea salt. The mixture will foam slightly. Immediately pour and spread thinly onto the prepared sheet to about 1/8-inch thickness. Let cool completely, about 15–20 minutes.

Break into Pieces

Once cool and hard, break the brittle into shards using your hands or a knife. Store in an airtight container at room temperature up to 3 days.

Spoon 1–2 tablespoons of the chocolate mint sauce over each chilled panna cotta just before serving.

Place 2–3 pieces of pine nut brittle on each panna cotta (either on top of the sauce or leaning against the panna cotta for height).

Garnish each with a small fresh mint sprig and a light sprinkle of flaky sea salt, if using. Serve immediately.