This variation on a basic vanilla panna cotta recipe offers orange zest, orange-and-spice chocolate, ground cinnamon, ancho chile powder, and the feeling of drinking something warm while eating something cold. Made in glasses, custard dishes, or, in this case, mini-cupcake molds, it's an easily made and easily pleasing pudding. —charitydinner
12 mini cupcake-sized puddings
zest of 1 orange
Ancho chile powder
granulated white sugar
pure vanilla extract
Green & Black's Maya Gold chocolate (chopped) -- or substitute any dark chocolate, plus another 1/8 tsp orange extract
Put the heavy cream in a saucepan and place over low heat. Add the orange zest, cinnamon and chile powder and whisk to combine. Allow the cream to infuse for about 15 minutes (whisk occasionally, never letting it boil). Remove from heat and strain into a glass bowl.
Pour the 1/3 cup whole milk into a different saucepan. Sprinkle the gelatin over the milk and let it sit for 5 minutes to bloom.
Place the milk mixture over low heat and cook for about 5 minutes, until the gelatin is dissolved. Make sure the gelatin is fully dissolved before moving on, to avoid a grainy texture in the final product.
Add the cream mixture, sugar, honey, vanilla, orange extract and salt. Let the mix cook for about 5 minutes, being careful that it doesn’t start to boil. Remove from heat and whisk in the chopped Maya Gold chocolate until the cream is smooth.
Pour the cream mixture into a measuring cup. Pour into mini cupcake cups in a mini-cupcake pan (the panna cotta is rich, so smaller portions can be more user-friendly).
Place the pan in the fridge and let it sit for at least two hours, or until set (longer if using larger containers). To turn the cups out onto a plate, run a butter knife around the edge of the baking cup, and flip it onto a plate. If you’re in a rush, or are turning all the cups out at once, throw them in the freezer for 10 minutes before you turn.