Valhrona Milk Chocolate Panna Cotta, Salty Caramel, Malt Ice Cream Shake

Valhrona Milk Chocolate Panna Cotta, Salty Caramel, Malt Ice Cream Shake
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A delicious, complex shake that simply satisfies your sweet-tooth. 

6
Servings
917
Calories Per Serving
Deliver Ingredients

Ingredients

Panna cotta

  • 4 cups heavy cream
  • 5 gelatin sheets (or 1 tablespoons. gelatin powder in 3 tablespoons. water)
  • ¼ cup sugar
  • 10 ounce Valhrona milk chocolate
  • 1 teaspoon espresso extract
  • ½ vanilla bean (split and scraped)

Caramel

  • 1 cup sugar
  • ¼ cup water
  • ½ cup cream
  • ½ teaspoon fleur de sel
  • 1 tablespoons corn syrup

Vanilla Ice Cream

  • 2 cups whole milk
  • 1/3 cup sugar
  • 6 large egg yokes
  • 1 cup heavy cream
  • 1 vanilla bean (split)

Malt Ice Cream Shake

  • 1 cup ice cream
  • 1 cup hazelnuts (toasted and chopped)
  • ½ cup malt powder

Directions

Panna cotta

Soak the gelatin sheets in 1 ½ cups water in a shallow dish.  When it has softened, drain the water, carefully remove the soft gelatin and place them on a plate.  Meanwhile, heat the cream, sugar, and vanilla bean, and as soon as it simmers remove it from the heat. And stir in the chocolate and gelatin until the mixture is smooth and then strain the panna cotta into the desired glassware.  Chill uncovered for at least 3 hours.

Caramel

Put the sugar, corn syrup, and water  in a pan and warm over a medium heat until the sugar begins to turn golden brown.  Add in the cream and stir until smooth.  Add in the salt and cool the caramel in the refrigerator until needed.

Vanilla Ice Cream

Bring the milk and vanilla bean to 180 degrees.  Meanwhile, beat sugar with the yolks until they are ribbon like.  Off the heat slowly whisk the hot milk into the yolks.  Put the mixture back on the heat and cook slowly for 8 minutes to let the custard thicken.  Be careful to stir and not let the eggs scramble.  Stain the custard through a fine mesh strainer   Cool the mixture over an ice bath stirring with a wooden to quickly cool the mixture.  Keep in the refrigerator until you are ready to make the ice cream.  Put the mixture in your ice cream machine and follow your directions.

Malt Ice Cream Shake

Mix the ice cream and malt powder in a blender until loose and smooth. Remove the panna cotta from refrigerator and pour a couple of tablespoons of caramel over to evenly coat the top.  Pour the malt ice cream shake over the caramel until it reaches the top of the glass.  Coat the top with the toasted hazelnuts and serve.

Nutritional Facts

Total Fat
59g
84%
Sugar
26g
29%
Saturated Fat
27g
100%
Cholesterol
110mg
37%
Carbohydrate, by difference
91g
70%
Protein
13g
28%
Vitamin A, RAE
374µg
53%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
5µg
6%
Calcium, Ca
306mg
31%
Choline, total
40mg
9%
Fiber, total dietary
9g
36%
Fluoride, F
5µg
0%
Folate, total
43µg
11%
Iron, Fe
2mg
11%
Magnesium, Mg
64mg
20%
Manganese, Mn
1mg
56%
Niacin
2mg
14%
Pantothenic acid
1mg
20%
Phosphorus, P
332mg
47%
Riboflavin
1mg
91%
Selenium, Se
13µg
24%
Sodium, Na
329mg
22%
Vitamin D (D2 + D3)
3µg
20%
Water
228g
8%
Zinc, Zn
2mg
25%

Milk Shopping Tip

Buy cultured dairy products like yogurt, sour cream, and buttermilk; these contain live, active bacteria (the friendly kind) that have been shown to ease certain digestive problems.

Milk Cooking Tip

Products like buttermilk and yogurt make for flavorful marinades that tenderize – use yogurt marinades for lamb or try soaking chicken or fish fillets in buttermilk before frying.