So you’re planning to make a panna cotta. It’s one of those highly customizable desserts that everyone can unique on their own. Everyone can add their own flavors and toppings and make it their own. Here, we’re going to show you how to master one specific combination the Oreo infused panna cotta with Bournville chocolate dusting. This is a great pick for those who like to play around with contrasts. The soft, light panna cotta combines with the crunch of the Oreos, that also gives it character. The dark Bournville then adds a slight bitter edge that sits well against all the sweetness. Although this is a magical dessert, it’s really simple to make, requiring only a few basic ingredients. But the end result is a beautiful dessert that’s worth the effort. Here’s what you need:
Ingredients:
- 2 cups heavy cream
- ½ cup whole milk
- ⅓ cup granulated sugar
- 5 Oreo cookies (cream removed), crushed finely
- 1 teaspoon vanilla extract
- 1 ½ teaspoons powdered gelatin
- 3 tablespoons cold water
- Optional: 1 tablespoon crème fraîche or mascarpone, for extra richness
For the Bournville chocolate dusting:
- 30 g Bournville dark chocolate (or any bittersweet chocolate with 40-50% cocoa), grated
- A pinch of flaky sea salt
Method:
- In a small bowl, sprinkle the gelatin over the cold water. Let it bloom for 10 minutes.
- In the meantime, in a saucepan, combine the heavy cream, milk, and sugar. Heat over medium flame until the sugar dissolves completely and the mixture is hot, but not boiling. Keep stirring so the sugar doesn’t stick to the base and burn.
- Then remove the cream from heat. Stir in the bloomed gelatin until fully dissolved. Add the vanilla extract and, if using, a spoonful of crème fraîche for extra body and structure.
- Now stir in your crushed Oreos. Not too coarse but also not too fine. You want little bits of cookie crumb throughout the mix.
- Strain the mixture through a fine sieve to remove any air bubbles and clumps, and then pour it into ramekins or glasses. Cover with cling film and let them chill in the refrigerator for at least 4 hours, or overnight if possible.
- Once the panna cotta is set and wobbly to the touch, it’s time for the toppings. Grate your Bournville chocolate finely on top. Sprinkle a generous amount over the tops just before serving. Add a pinch of sea salt for those who like that little kick of saltiness throughout. Or just serve with a thin shard of chocolate balanced on top, or a crisp cookie on the side for crunch. Or garnish with a single mint leaf, a sliver of Oreo on the edge and chocolate curls or a touch of edible gold.
- Pair with a glass of dessert wine, a rich espresso with a twist of orange peel or even a small glass of smoky whisky. For a non-alcoholic companion, try a chilled almond milk latte, rose or hibiscus tea served cold or even a homemade vanilla milkshake with cinnamon on top.
Tips:
- When crushing the Oreos, the first thing to do is remove the cream from inside. You can scrape using a spoon or remove by hand. Then fill all the cookies in a zip lock bag and run a roller over them. This should crush them nicely. Or put the cookies in a blender but beat on low power. You don't want a powder. It should still have a bit of a bite. These bits should be small, not like shards but like bits. The idea is that they shouldn’t be so heavy and big that the panna cotta can't hold their weight, but not so powdery that you don't get any bits in the bite. Just use your judgment here.
- Try not to skip the vanilla extract since it adds a nice and refreshing tinge throughout the panna cotta. A few drops are enough to elevate the dish and make it more nuanced.
- If you don’t want to use gelatin, you can substitute with agar agar instead. Follow the same process as detailed for the gelatin, and you’re good to go.
- The mascarpone is optional but a nice touch if you want a more indulgent dessert.