Panna Cotta. Just the name sounds intimidating. However, many don’t know that panna cotta is surprisingly easy to make, and never fails to impress. And since we’re clearly obsessed with Oreos, see our Oreo truffles or Oreo Chip cookies, the obvious choice was to make an Oreo Panna Cotta. Oh yeah, and what kind of Brit + Co sweet would it be if it didn’t have booze? Presenting (it’s a mouthful, literally and figuratively), the Oreo Panna Cotta with Boozy Chocolate Ganache topped with Oreo and Milk Crumble!
Oreo Panna Cotta
-1.5 rows of Oreos (about 17 Oreos)
-3 cups milk
-2 cups heavy cream
-1/4 cup brown sugar
-1 TB (1.5 packets) gelatin powder
Boozy Chocolate Ganache
-6 oz dark chocolate
-3/4 cup heavy cream
-2 TB chocolate vodka
Oreo and Milk Topping
-3 TB milk powder
-1 TB granulated sugar
-3 TB melted butter
-1/8 tsp salt
Start off the Oreo panna cotta by breaking up the Oreos with a wooden spoon in a large bowl. Make sure you create large chunks, not a crumble, or your panna cotta will be too dark. Add in the milk and cream, and let steep for an hour.
Strain the milk mixture through a colander or sieve, gently pressing to squeeze out the liquid.
Gently warm the milk on the stove, making sure it doesn’t boil. Make sure to keep an eye on it, or else the cream will curdle if it gets too hot. When the milk is warm, add in the brown sugar and stir gently. When the sugar is dissolved, ladle out ¼ cup of milk into a small bowl. Mix in the gelatin to the ¼ cup of milk and quickly stir. When the gelatin mix is dissolved, add back to the original milk mixture. Gently stir and make sure everything is dissolved.
Ladle the warmed milk into separate serving glasses. Put in the fridge for at least 2 hours, or until the panna cotta is solid.
When the panna cotta is solid, begin the boozy chocolate ganache.
Using a double boiler, melt the chocolate and heavy cream. When completely melted, remove from heat and stir in vodka. Pro chef note: taste testing is always a good idea.
Then pour on top of the panna cottas. Put back into the fridge for another hour, or until the ganache is solid.
Finally comes the Oreo and Milk crumble!
Preheat the oven at 275 degrees. Remove the filling of the Oreos. Gently break up into chunks and put in medium bowl.
In a small bowl, combine the milk powder, sugar, and salt. Pour the milk powder mixture over the Oreos and toss with the melted butter.
Pop the crumble into the oven for 20 minutes. Sit and wait anxiously, taste test the chocolate ganache and panna cotta if necessary.
After much ado, it’s finally time to assemble the panna cottas! Top off the panna cottas and ganache with the Oreos and Milk crumble. If you want to sass it up, add some whipped cream before topping off with the crumble. Then… dig in!
What other desserts would you want to add Oreos to?