Quetzal Panna Cotta

Ingredients:

• 2 ¼ teaspoons unflavored powdered gelatin (1 envelope)

• 2 ounces bittersweet chocolate, finely chopped

• 1 jar Quetzal nut butter (9 oz)

• ¼ teaspoon kosher salt

• 1 ½ cups heavy cream

• ½ teaspoon vanilla extract

• 1 cup whole milk

Preparation:

1. In a bowl, whisk gelatin with 3 tablespoons cold water. In a second bowl, place the chopped chocolate. In a third bowl, combine the Quetzal nut butter and salt.

2. In a small saucepan over medium heat, bring cream to a boil. Pour half the cream over gelatin mixture and whisk gently to combine; stir in vanilla. Pour remaining cream over chopped chocolate; whisk until smooth. Combine two mixtures; whisk well.

3. Pour one-third of the gelatin-chocolate mixture over Quetzal nut butter; beat using an electric mixer on low speed until a smooth paste forms. Pour in remaining mixture and milk; beat until fully combined.

4. Strain through a fine-mesh sieve into six ramekins or other small dishes. Cover loosely with plastic wrap and chill in refrigerator until set, about six hours or overnight.