Chocolate Panna Cotta with Seaweed Cream
If panna cotta feels like a restaurant-only dessert, this version is here to change your mind.
Rich, silky, and deeply chocolatey, it’s made with a small amount of dulse—a red seaweed whose fronds have long been used as a supplemental source of protein and rich umami flavor in Iceland, the United Kingdom, Ireland, New England, and the Canadian Maritimes.
Used sparingly here, dulse adds depth without overpowering the dessert, offering a familiar classic with a thoughtful twist that shows how seaweed can deliciously elevate even the simplest sweets!
Yields: 4-6 servings
Ingredients:
Chocolate Panna Cotta:
1½ cups half-and-half
1 piece dulse seaweed
1 envelope unflavored powdered gelatin (about 1 tablespoon)
1 cup heavy cream
¼ cup sugar
1 teaspoon vanilla extract
5 ounces dark chocolate, finely chopped
Seaweed Cream:
½ cup heavy cream, cold
1 tablespoon sugar
¼ teaspoon vanilla extract
1 tablespoon dulse seaweed or sea lettuce, finely chopped
To Finish:
Chocolate shavings (optional)
Method:
Bloom the Gelatin:
Pour the half-and-half into a medium saucepan off the heat. Add the piece of dolce seaweed, then sprinkle the gelatin evenly over the surface. Let stand for 5 minutes to allow the gelatin to bloom.
Warm the Base:
Set the saucepan over medium-low heat and whisk constantly until the gelatin dissolves, about 3 minutes.
Do not boil—gentle heat is key for a smooth panna cotta.
Build the Chocolate Cream:
Increase heat to medium and add the heavy cream and sugar. Continue whisking until the sugar has dissolved and the mixture is steaming hot, about 5 minutes (again, do not boil).
Remove from heat, discard the seaweed, then add the vanilla and chopped chocolate all at once. Whisk until the chocolate is fully melted and the mixture is smooth and glossy.
Chill to Set:
Pour the mixture into glass tumblers or ramekins (a glass measuring pitcher makes this easier). Refrigerate until fully set, at least 4 hours or overnight. Cover if chilling overnight.
Make the Seaweed Cream:
Just before serving, add the cold heavy cream, sugar, vanilla, and chopped seaweed to a medium bowl. Using an electric mixer, beat on high speed until medium-stiff peaks form.
Serve:
Top each panna cotta with a dollop of seaweed cream and finish with chocolate shavings if desired. Serve immediately.