Sassafras Chocolate Panna Cotta

“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.”

Photography By | November 15, 2021

Ingredients

SERVINGS: 6–8 Serving(s)
  • 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

Ingredients

SERVINGS: 6–8 Serving(s)
  • 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