Maola’s partnership with renowned Chef Lee Gregory is cooking up some tasty treats in time for the holidays. Whip up this chocolate milk panna cotta with peanut brittle to add some extra special Maola cheer to your holiday meal.
Panna Cotta Ingredients
1/2 gallon Maola chocolate milk
7 sheets of sheet gelatin
1 cup sugar
1 teaspoon vanilla extract
1 teaspoon salt
Bring milk to a simmer, in the meantime soak the gelatin in chilled water to soften and bloom. Once the milk is hot, squeeze the excess liquid out of the gelatin and then stir all ingredients together. Strain through a fine mesh sieve and pour mixture into desired serving bowls.
Chill until set. 2-3 hours.
Peanut Brittle
2 cups sugar
1 cup light corn syrup
1/2 cup water
1/2 cup (1 stick) butter, cut up
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups unsalted dry roasted peanuts
1 teaspoon baking soda
- In a medium heavy saucepan combine sugar, corn syrup and water. Bring to a boil over medium-high heat, stirring occasionally, until sugar is dissolved.
- Insert candy thermometer, being careful not to let it touch the bottom of the pan.
- Add butter; continue cooking, stirring occasionally
- When candy thermometer reaches 280° F, stir in salt, vanilla extract and peanuts; continue cooking, stirring constantly. Be careful as the additions will cause mixture to bubble up.
- When candy thermometer reaches 300° F, remove pan from heat and stir in baking soda. Be careful as baking soda will cause mixture to foam up.
Immediately pour the hot caramel mixture into a heat proof container or on a sheet tray lined with a silpat. Allow to cool completely before breaking up. Use to garnish the chilled panna cotta.
Chef Gregory is a James Beard Foundation Best Chef Semi-Finalist and the owner of Southbound and Alewife, two popular restaurants in Richmond, Virginia.
