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1 Comment Peanut butter panna cotta with a rich chocolate sauce. Sounds weird right? Peanut butter panna cotta, but boy, does it work! If you love peanut butter this is a must try!
Peanut butter panna cotta
One of my most popular recipes on the site is the peanut butter cheesecake from Nigella. It was an odd one as it is so heavy that just a tiny bit of cheesecake was more than enough for me. However, all men that tried it could easily devour an entire big piece. So not sure what that is all about but it was a weird fact.
However, the flavor combination of chocolate and peanut butter is of course one that is just meant to be. And then it hit me, why not try a panna cotta with peanut butter? I like panna cotta as it is a fairly small dessert and since I usually half the amount of cream and replace it with yogurt it is not as heavy as you might think. So I tried it yesterday and damn, that was good! It does sound slightly weird to have peanut butter in a panna cotta but it works.
Crunchy or smooth
In terms of the peanut butter itself, you can go for a smooth peanut butter or a crunchy one as I did here. The little bits of peanut were delicious and it did give the panna cotta something special. As if the flavor itself isn’t special enough! I wouldn’t attempt to make this peanut butter panna cotta with only double cream. A lot of the panna cotta recipes you can find will be made with only the cream, but I like mine a little fresher. And adding the yogurt makes the whole panna cotta more delicious.
Because the peanut butter is quite heavy in itself, you need the yogurt to give it some balance.
With rich chocolate sauce
The chocolate sauce is a must also as it balances the combination perfectly well. I loved it and it is now on my list of favorite panna cotta flavors. So if you’re a lover of peanut butter you might want to try this!
You make the peanut butter panna cotta just like any other panna cotta. Super easy. You first start by soaking the gelatin leaves in cold water. They need about 5 minutes to soak and making the rest of the recipe doesn’t need much longer than that.
I first add the double cream, sugar and the peanut butter in a small saucepan and heat it gently. You do not want it to boil. You only need to make it warm enough for the peanut butter to smooth into the cream and for the sugar to dissolve. Once that is done squeeze the water out of the gelatin sheets and add it to the warm cream to dissolve. Add the yogurt and mix it through. It’s now ready to pour into the panna cotta moulds.
Set in the fridge
Let the peanut butter panna cotta set in the fridge for around 4 hours. Taking them out of the moulds is usually easiest if you first dip the moulds into hot water for about 5 seconds. Add a small serving plate on top of the mould and – holding it firmly with two hands – turn it over in one sweeping motion. If it doesn’t plop on the plate right away, give it a firm shake. Still holding it with two hands! Carefully remove the mould and add the chocolate sauce on top.
Different !
I tend to normally make my panna cotta’s with fruit-flavours so this was rather different. Better suited for the colder months plus now I just have to go and try a savory panna cotta next. It’s been on my to do list but haven’t worked out which flavors would work. So more on that at a later stage! For now just go and try this baby!
Can I substitute whipping cream for double cream?
Can I use almond milk instead of cream?
Can I substitute the gelatin for agar agar?
Peanut butter panna cotta with chocolate sauce
Ingredients
- 300 ml double cream
- 100 gram peanut butter crunchy or smooth
- 100 gram sugar
- 500 gram Greek yogurt
- 4 gelatin leaves
For the sauce:
- 100 gram dark chocolate
- 150 ml double cream
Equipment
- 6 panna cotta ramekins
How to make the peanut butter panna cotta
- Place the gelatin leaves in a bowl with cold water and leave them in for about 5 minutes.
- Place the double cream with the sugar and peanut butter in a sauce pan and bring to a simmer. You do want it to get warm, but don’t let it get to a boil! Whisk it well so the peanut butter spreads evenly through the mixture. Once warm enough, take of the heat and dissolve the gelatin leaves in the cream.
- Add the yogurt and whisk till it becomes smooth.
- Pour into 6 panna cotta moulds, cover with plastic wrap and leave to set in the fridge for at least 4 hours.
- Once set and ready to serve, prepare the sauce by heating the cream. Break the chocolate in smaller pieces and pour the hot cream over the chocolate. Whisk until it becomes a smooth chocolate sauce and leave to cool until you’re ready to serve.
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
I’ve never had peanut butter panna cotta. Never even thought of it! And love peanut butter with chocolate — such an awesome combo. Fun recipe — thanks.