I love panna cotta and love pecans... and maple chocolate pecan tart is one of my favorite desserts so i thought the same mixture of flavors in a panna cotta would be terrific, and it was!
3 cups heavy cream
2 teaspoons unflavored gelatin
2 tablespoons water
1/2 cup sugar
3/4 cup pecan
1 teaspoon vanilla extract
6 small ramekins (5ounces)
unflavored oil spray
Maple Chocolate Sauce:
1/2 cup maple syrup
2 tablespoons unsalted butter
6 ounces semi-sweet chocolate, chopped
1/2 teaspoon salt
Place pecans on a food processor until finely chopped or put them on a ziplock bak and run your pastry roll over it until finely crushed.
In a small saucepan heat cream, vanilla, sugar and finely crushed pecans. Simmer for 5 minutes. Cover and let it cool.
Meanwhile, in a small bowl, sprinkle the gelatin over the water and let stand until evenly moistened, about 5 minutes.
Lightly oil 6 ramekins.
Reheat cream mixture to a simmer. Remove from heat and mix in gelatin until completely dissolved.
Pour mixture into prepared ramekins. Let it cool down completely, cover with plastic film and refrigerate over night.
For the sauce, bring the maple syrup to a boil in a small saucepan. remove from heat and quickly whisk in butter, chocolate and salt until all melted. Pour into air tight jar and refrigerate up to 2 weeks. When ready to use sauce, microwave for 1 minute and stir it in well.
To remove panna cottas from ramekins, run a knife thru the sides of the ramekins. Set up a bowl with a little boiling water. Place ramekin bottoms into hot water for 30 seconds. Turn ramekins into serving plates, it should come off easily. Drizzle maple chocolate sauce over it and serve immediately.