Blond Chocolate Panna Cotta from Matthew Accarrino of SPQR in San Francisco.
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Blond Chocolate Panna Cotta

SPQR, San Francisco, Matthew Accarrino / June 2013

For 6 servings

Panna cotta:

  • 1/2 cup whole milk
  • 1 Tbsp liquid glucose
  • 1 1/2 sheets gelatin, bloomed in cold water
  • 1/4 tsp. salt
  • 3/4 cup plus 1 Tbsp. Valrhona Dulcey 32 percent blond chocolate
  • 1 cup heavy cream
  • 1 tsp. pure vanilla extract

Bring milk and glucose to a boil; reduce heat to a simmer; squeeze excess water from gelatin; add to milk; cook, stirring, until gelatin is dissolved; stir in salt; add chocolate; cook, stirring, until melted and smooth; add cream and vanilla; mix well; remove from heat; pour 3 1/2 oz. into each serving glass; cover with plastic wrap; reserve in refrigerator until set (about 4 to 6 hours).

Chocolate caramel:

  • nonstick cooking spray
  • 3/4 cup granulated sugar
  • 1/4 cup glucose
  • 2/3 cup heavy cream
  • 1/3 cup unsalted butter, cut into pieces
  • 2/3 tsp. salt
  • 2 Tbsps. plus 2 1/2 tsps. Valrhona Dulcey 32 percent blond chocolate
  • coarse sea salt
  1. Coat 1/8 baking sheet with cooking spray; wipe off excess spray; reserve.

  2. Bring sugar, glucose, and 1/4 cup water to a boil in large saucepan; cook until caramel is medium brown; stir in cream, butter, and salt; cook until candy thermometer registers 245°F; remove from heat; cool 10 seconds; stir in chocolate; pour onto prepared baking sheet; cool; refrigerate 20 minutes; turn out of baking sheet onto cutting board; cut into 3/4" by 1/4" rectangles; sprinkle with coarse sea salt; reserve.

Coconut spuma:

  • 1/4 cup plus 2 2/3 Tbsps. heavy cream
  • 2 Tbsps. granulated sugar
  • 1 sheet gelatin, bloomed in cold water
  • 1 cup coconut milk
  • 1/8 tsp. salt

Bring cream and sugar to a boil in large saucepan, stirring to dissolve sugar; reduce heat to a simmer; squeeze excess water from gelatin; add gelatin to cream mixture; cook, stirring, until gelatin is dissolved; add coconut milk and salt; remove from heat; cool; cover; refrigerate until cold; place in whipped cream canister; charge with 1 N2O charger; shake 10 to 15 times; reserve in refrigerator.

Assembly:

  • nonstick cooking spray
  • 1 1/4 cups coconut water
  • 2/3 cup coconut milk
  • 2/3 cup whole milk
  • 1/4 cup granulated sugar
  • 1/2 tsp salt
  • 6 sheets gelatin, bloomed in cold water
  • candied coconut
  1. Coat 1/8 baking sheet with cooking spray; wipe off excess spray; reserve.

  2. Bring coconut water, coconut milk, milk, sugar, and salt to a boil; reduce heat to just below a simmer; squeeze excess water from gelatin; stir into coconut mixture; pour into prepared pan; reserve in refrigerator until set.

  3. To serve, cut coconut gelatina into 3/4" cubes; top each panna cotta with a mound of coconut spuma; top spuma with a piece of caramel and a gelatina cube; garnish with candied coconut.

What to drink: La Spinetta Moscato d’Asti Bricco Quaglia 2012 Food Arts Note: Candied coconut is available at dangfoods.com.