Chobani Mexican Chocolate Panna Cotta
Yield: 6 to 8 servings
2 teaspoons powdered unflavored gelatin
1½ cups whole milk
1 tablespoon whole allspice berries
8 dried arbol chiles
2 cups Whole Milk Plain Chobani Greek Yogurt
¾ cup firmly packed light brown sugar
¼ cup bittersweet cocoa powder
1 tsp. ground cinnamon
½ teaspoon grated nutmeg
¼ teaspoon salt
1/8 tsp. cayenne pepper
1 vanilla pod, scraped (pod and seeds set aside)
3 ounces bittersweet chocolate, finely chopped
1 cup strawberries, diced
Mint sprigs, for garnish
Confectioner’s sugar, for garnish
1. Pour ½ cup of the milk in a bowl, sprinkle the gelatin over the top, and let dissolve for 3 to 5 minutes.
2. Meanwhile, toast the allspice and chiles in a small skillet over medium heat for 3 minutes. Transfer the spices to a medium saucepan along with the remaining milk, ½ cup of the yogurt, sugar, cocoa powder, cinnamon, nutmeg, salt, cayenne and vanilla. Place over medium heat and, while whisking occasionally, bring to a simmer. Remove from the heat and whisk in the gelatin mixture and chocolate until melted and smooth. Let the chocolate mixture cool to room temperature, about 10 minutes.
3. Put the remaining 1½ cups of yogurt in a large bowl, strain the chocolate mixture into it using a sieve, and whisk until smooth. Divide the chocolate yogurt mixture among ramekins or the vessels of your choosing. Cover and chill for at least 6 hours, or up to overnight, until set.
4. To serve: Garnish the finished panna cottas with a light dusting of confectioner’s sugar, chopped berries, and mint sprigs.