Peanut Butter Panna Cotta

Both peanuts and peanut butter have been a staple part of my diet since as long as I can remember. I’ve recently been exploring the world of yogurt-making, and have been developing some projects focused on dairy-free milk.

This recipe is a result of my trials, and is more of a dessert panna cotta, instead of a yogurt. You can use almond milk or your dairy-free milk of choice here, just make sure to use a little bit more peanut butter to increase the fat content of the liquid peanut mixture. This will help the dessert fully-set in the fridge once it is cooled down.

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Peanut Butter Panna Cotta

Both peanuts and peanut butter have been a staple part of my diet since as long as I can remember. I’ve recently been exploring the world of yogurt-making, and have been developing some projects focused on dairy-free milk.

This recipe is a result of my trials, and is more of a dessert panna cotta, instead of a yogurt. You can use almond milk or your dairy-free milk of choice here, just make sure to use a little bit more peanut butter to increase the fat content of the liquid peanut mixture. This will help the dessert fully-set in the fridge once it is cooled down.

Ingredients

• 1 sheet of gelatin (soaked in cold water)
• 2 cups whole milk
• 1 cup heavy cream
• A tiny pinch (a few grains of Kosher salt)
• ¼ cup white granulated sugar
• ½ cup smooth peanut butter
• 2 Tbsp dark chocolate chips (as garnish)
• ¼ cup honey roasted peanuts (as garnish)

Instructions 

• Soak one sheet of gelatin in cold water for roughly ten minutes.
• While the gelatin sheet is soaking, add the whole milk and heavy cream to a sauce pot, and bring to a simmer.
• Add the white granulated sugar and a few grains of Kosher salt, and stir to combine.
• Whisk in the smooth peanut butter into the warm milk and cream—this can take a few minutes.
• When the peanut butter is fully incorporated with the liquids, squeeze the water from the gelatin sheet and add the gelatin sheet into the hot peanut butter milk and cream mixture.
• Stir well to dissolve the sheet of gelatin.
• Transfer the peanut butter panna cotta mixture to six small glass serving cups, and carefully place them in the fridge to set.
• After roughly two hours, when the panna cotta has partially set, add the honey-roasted peanuts and dark chocolate chips on top of the panna cotta mixture.
• *This is so that the garnishes don’t sink to the bottom.
• After another four hours, the dessert should be fully set, and ready to eat.
• Enjoy cold.

Notes

The quantity of required gelatin will vary depending on how soon after you make the panna cotta you plan to serve the dessert. If you are short on time and need the dessert to set more quickly, try using two gelatin sheets instead of just one.