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Marshmallow Panna Cotta
Category: Desserts, Miscellaneous
Serves:
Rating:
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Ingredients:
2 cups heavy cream ½ cup half and half (or you can use more heavy cream) ½ cup marshmallow fluff 1 package (¼ ounce) unflavored gelatin 1/3 cup granulated sugar 1 tsp vanilla extract
Directions:
Place ½ cup of cream in a small bowl and sprinkle gelatin over the cream. Let gelatin bloom for about 5 minutes. Put remaining cream and half and half into a medium saucepan on medium-low heat. Add marshmallow fluff and whisk into cream mixture. As the mixture heats up the marshmallow will start to melt into it, keep whisking to make sure it full incorporates. Turn heat to low and add in the bloomed gelatin, whisking again to make sure it fully incorporates. Add sugar and vanilla extract. Whisk until sugar has dissolved. Pour mixture into ramekins of your choice. Refrigerate for at least 4 hours but serve that day or the next for best texture and flavor. Unmold by dipping ramekins into hot water for a few seconds. Flip the panna cotta over into a shallow soup bowl. Pour in chocolate soup. Garnish with candy cane pieces and extra chocolate if you like.