Amatika Chocolate Panna Cotta Recipe

Bloom gelatin

Sprinkle the powdered gelatin over 3 tablespoons cold water in a small bowl. Let stand 5–8 minutes until swollen and jelly-like.

Infuse milk & cream

Split the vanilla bean and scrape seeds into a medium saucepan. Add the pod, whole milk, heavy cream, granulated sugar and sea salt. Warm gently over medium-low heat until just below a simmer (steam rising, tiny bubbles at edges), stirring to dissolve sugar. Do not boil.

Add chocolate

Remove the vanilla pod. Turn heat to low and add the chopped Amatika/dark chocolate. Let sit 30 seconds then whisk until completely melted and smooth.

Incorporate gelatin

Remove saucepan from heat. Add the bloomed gelatin and whisk until fully dissolved. If using vanilla extract, stir it in now. Taste and adjust salt/sweetness.

Strain & pour

Strain the mixture through a fine-mesh sieve into a measuring cup or bowl with a spout to remove any small solids. Pour the panna cotta into 4 (4–6 oz) serving glasses or molds, leaving room for pears and meringue. Let cool 15–20 minutes at room temperature.

Set

Cover loosely with plastic wrap and refrigerate at least 4 hours, preferably overnight, until set but still slightly wobbly.

While panna cotta chills (or up to an hour before serving), make the spiced pears. In a medium skillet set over medium heat, melt butter until foaming. Add diced pears, brown sugar, lemon juice, water, ground cinnamon and cardamom. Toss to coat.

Cook the pears, stirring occasionally, until they are tender but still hold shape, 6–8 minutes. If juices evaporate too quickly, add a tablespoon of water to prevent sticking. The mixture should be glossy and slightly syrupy.

Remove from heat. Stir in lemon zest if using. Let cool to room temperature; the pears will continue to thicken as they cool. Refrigerate if making well ahead.

Preheat oven to 200°F (95°C). Line two baking sheets with parchment paper.

In a clean, dry mixing bowl, whisk egg whites to soft peaks. Add cream of tartar and a pinch of fine salt and continue to whisk.

With the mixer running, add granulated sugar very slowly, a tablespoon at a time, allowing sugar to dissolve and the meringue to become glossy. Continue until stiff, glossy peaks form and sugar is dissolved (rub a bit between fingers to check — it should be smooth).

Gently fold in ground cinnamon until evenly distributed, taking care not to deflate the meringue.

Spoon or pipe small meringue kisses about 1 inch wide onto prepared sheets. They should be bite-size to serve as garnishes.

Bake in the preheated oven for 1.5–2 hours until meringues are dry and lift easily from the parchment. Turn oven off and leave meringues inside to cool completely for another hour (this prevents cracking). Once cool, dust lightly with powdered sugar if desired.

When panna cotta is set and ready to serve, spoon 2–3 tablespoons of the spiced pears onto each panna cotta, leaving some panna cotta visible around the edges.

Top each with 2–3 cinnamon meringue kisses and scatter dark chocolate shavings over the top. Garnish with a sprig of micro herbs or mint if desired.

Serve chilled. Leftover panna cotta keeps covered in the refrigerator 3 days; meringues keep in an airtight container at room temperature for up to 1 week; pears keep refrigerated 3 days.