Chocolate Panna Cotta with Spiced Pepita Brittle

1. 1

   In a small bowl, sprinkle the powdered gelatin over 1/4 cup of the milk and let stand until the gelatin is softened, about 5 minutes.

2. 2

   In a medium saucepan, combine the remaining 2 1/2 cups of milk with 2 tablespoons of the sugar and the salt and bring just to a simmer over moderately heat.

3. 3

   Remove the milk from the heat and whisk in the softened gelatin until dissolved.

4. 4

   In a large microwave-safe bowl, melt the chopped chocolate at high power in 10-second intervals.

5. 5

   Gradually whisk in the hot milk mixture until creamy.

6. 6

   Strain the panna cotta mixture through a fine sieve into a large measuring cup.

7. 7

   Lightly brush six 1/2-cup ramekins with oil and set them on a baking sheet.

8. 8

   Carefully fill the ramekins with the panna cotta mixture and refrigerate them for about 2 hours, until the panna cottas are firm.

9. 9

   Meanwhile, line a baking sheet with a silicone mat or lightly oiled parchment paper.

10. 10

    In a small bowl, toss the pepitas with the cinnamon and nutmeg.

11. 11

    In a medium saucepan, combine the remaining 3/4 cup of sugar with 1/3 cup of water and cook over high heat, swirling the pan gently, until a medium amber caramel forms, about 6 minutes.

12. 12

    Remove from the heat and swirl in the butter and spiced pepitas.

13. 13

    Pour the brittle onto the prepared baking sheet and spread it in a very thin layer.

14. 14

    Let cool completely, about 20 minutes, then crack it into shards.

15. 15

    Run a knife around the panna cottas and invert onto plates.

16. 16

    Garnish with the pepita shards and serve.

* Per serving · 4 servings · Values may vary.