Chocolate Peanut Butter Bubble (Boba) Panna Cotta with Honey Roasted Peanuts
Try this Chocolate Peanut Butter Bubble (Boba) Panna Cotta with Honey Roasted Peanut recipe, or contribute your own.
Try this Chocolate Peanut Butter Bubble (Boba) Panna Cotta with Honey Roasted Peanut recipe, or contribute your own.
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar
- 3 teaspoons vanilla extract divided
- 1/4 cup honey
- 1/2 teaspoon kosher salt
- 4 ounces cream cheese softened
- 1/2 cup creamy peanut butter
- 1 teaspoon instant coffee
- 2 cups [boba topioca pearls | http://www.amazon.com/black
- 2 cups canned coconut milk (2% or whole milk also work)
- 5 cups canned coconut milk or heavy cream (i like to use divided
- 2 1/2 teaspoons plain gelatin
- 1/2 cup mascarpone cheese (may sub cream cheese)
- 8 ounces bittersweet chocolate chopped
- chocolate ice cream for serving (optional...but not really!)
- 1 1/2 cup roasted salted peanuts
- 3-4 tablespoons honey
- Carbohydrate 40.7438158386094 g
- Cholesterol 24.5271502733333 mg
- Fat 42.5445452486876 g
- Fiber 5.60428752109022 g
- Protein 15.8786176385427 g
- Saturated Fat 15.0357622023692 g
- Serving Size 1 1 -8 PANNA COTTA'S (DEPENDING ON THE SIZE OF THE JAR (123g)
- Sodium 406.567320602695 mg
- Sugar 35.1395283175192 g
- Trans Fat 2.740576583444 g
- Calories 570 calories
Step-by-step
- Start by making the boba. In a sauce pot combine the coconut milk, 1/2 cup water and the honey. Bring the mixture to a boil, add the boba pearls and reduce the heat to a simmer. Simmer 15 minutes, then taste one of the bobas to make sure it is soft in the middle. Once soft remove from the heat and add the vanilla extract. Allow the boba milk to sit for another 15 minutes.
- To make the panna cotta. Pour 1/2 cup of the coconut milk or heavy cream into a medium size bowl, sprinkle the gelatin over it and let stand until softened, about 10 minutes.
- Meanwhile, in a saucepan over medium heat, bring 2 1/2 cups of coconut milk (or cream), the mascarpone, sugar, salt and coffee just to a boil, watch closely, you do not want the milk to boil over...trust me!). Remove the pan from the heat, add the chocolate and 2 teaspoons vanilla extract, whisk until smooth.
- Add the gelatin mixture to the chocolate mixture and stir until well blended and smooth. If your mixture is not smooth (mine was) you may pour the mix through a fine mesh strainer.
- In a blender or food processor, add the remaining 2 cups coconut milk (or heavy cream), peanut butter, cream cheese and 1 teaspoon vanilla. Blend until smooth and creamy. The mixture should be thick, but pourable.
- Grab the reserved boba pearls (they should be plump and semi pudding like by now) and divide them evenly among 6-8 glass jars or glass serving dishes. Now evenly divide the peanut butter mixture over the pearls and then divide the chocolate panna cotta over the peanut butter. Cover the panna cotta loosely and refrigerate until set and chilled, at least 3 hours or up to 1 day.
- To serve, add a scoop of chocolate ice cream to each panna cotta. Top with honey roasted peanuts (below) and eat!
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment.
- Add the peanut to the parchment lined baking sheet and drizzle with honey and butter. Toss well. Roast for 20-25 minutes or until lightly golden and caramelized. Allow to cool before adding to the panna cotta.
Simmering boba pearls requires careful attention because packaging instructions frequently fail to indicate when starch molecules have fully gelatinized in the center. Pull a single pearl from the pot at the fifteen-minute mark and bite it. If the texture offers resistance or displays a chalky white core, continue simmering in increments of two minutes until uniform chewiness is achieved.
Panna cotta originates from Italy, translating literally to cooked cream, though modern iterations frequently rely on gelatin rather than strictly reduced dairy to achieve structure. Layering dense peanut butter elements beneath a chocolate dairy base demands precise cooling windows. Chill the assembled jars for a minimum of three hours to ensure the setting agents bond properly across distinct fat densities.
Straining the warm chocolate mixture through a fine-mesh sieve removes undissolved cocoa solids or gelatin clumps that escape initial whisking. Mascarpone functions well here for richness, but standard cream cheese provides an acceptable direct substitution at a one-to-one ratio without altering the final set.
