“I like panna cottas year around. They are creamy, light, and a satisfying dessert. In winter, if you can forage some sassafras, I recommend that rich flavor. If you can’t, for this recipe you can sunstitute birch bark, a bit of fresh ginger, or a little spearmint leaf.”
Ingredients
- 1 (6-inch) piece sassafras root
- 2 cups cream
- 2 cups milk
- ⅓ cup powdered sugar
- ½ teaspoon salt
- 4 sheets gelatin, soaked in cold water
- 8 ounces milk chocolate, chopped small
- 1 teaspoon vanilla
Preparation
Steep sassafras root in cream till full flavor comes out. Let cool and refrigerate overnight with root in cream.
Strain sassafras from cream. Add a little cream to get back to 2 cups.
Bring cream, milk, powdered sugar, and salt to a boil. Remove from stove and add gelatin. Whisk until well blended. Pour immediately over chopped milk chocolate. Let set a few minutes.
Whisk slowly until combined. Pour in cups and let set up in refrigerator overnight.
Serve with a little cream.
About this recipe
Recipe and photo by Andrea Leckberg, chef/owner The Artist Baker, 16 Cattano Ave., Morristown
