Spicy Chocolate Panna Cotta

Directions Print

1. Combine the heavy cream, zest of 1 orange, cinnamon, and ancho chile powder in a small saucepan. Heat the mixture and allow to infuse and steep for 10 minutes. Do not boil.
2. In a separate saucepan, add the milk and sprinkle the gelatin over the milk. Let sit at room temperature to bloom for 5 minutes. Once the gelatin is bloomed, place the pot over low heat and melt the gelatin into the liquid. Do not boil.
3. Once the gelatin is completely dissolved, add the sugar and cayenne syrup. Remain over low heat to melt sugars.
4. Using a fine mesh strainer, strain the spices from the heavy cream and pour the cream into the milk mixture.
5. Place the chocolate coins in a metal bowl and pour the warm cream mixture over the chocolate. Let sit for 2-3 minutes before whisking. Make sure the mixture is very smooth.
6. Portion the mixture into 6 serving glasses and refrigerate for at least 2 hours before serving.