Dolce Notte
Nielsen-Massey Vanilla Panna Cotta, TCHO Dark Chocolate Crémeux, Candied Cardamom Cashews, Amaro Cherries
Pastry Chef Michael Kelliher of Patron Saint Cafe + Bar | Cleveland, OH
Adapted by StarChefs | June 2025 | Photo: Max Arnold
INGREDIENTS
Vanilla Panna Cotta:
400 milliliters heavy cream
150 milliliters whole milk
60 grams granulated sugar
1 tablespoon Nielsen-Massey Mexican pure vanilla bean paste
2½ sheets gelatin, bloomed
Chocolate Crémeux:
250 grams TCHO Sweet and Sassy 66% dark chocolate
20 grams granulated sugar
4 egg yolks
320 milliliters heavy cream
1½ sheets gelatin, bloomed
3 teaspoons sea salt
Candied Cardamom Cashews:
100 grams cashews
31 grams granulated sugar
3 grams butter
3 grams kosher salt
¾ teaspoon ground cardamom
Amaro Cherries:
100 grams cherries
½ cup Brucato amaro
To Assemble and Serve:
Yield: 1 serving
¼ cup whole milk
Toasted cashews, thinly shaved
METHOD
For the Vanilla Panna Cotta:
In a pot over medium heat, bring cream, milk, sugar, and vanilla to a simmer. Remove from heat and stir in gelatin, mixing until gelatin has fully dissolved. Pour mixture into desired mold. Refrigerate until set.
For the Chocolate Crémeux:
In a metal bowl set over a double boiler, melt chocolate. Set aside. In a mixing bowl, whisk to combine sugar and egg yolks. Set aside. In a pot over medium heat, bring cream to a gentle boil. Temper egg mixture with hot cream. Add egg mixture into pot with the cream. Whisk until incorporated and mixture has reached 181°F. Strain into a nonreactive container. Add gelatin and mix until gelatin has fully dissolved. Add melted chocolate and, using a Vitamix Commercial immersion blender, blend mixture until smooth. Season with salt. Transfer to an airtight container and refrigerate.
For the Candied Cardamom Cashews:
Heat oven to 325°F. In a mixing bowl, combine all ingredients and 10 grams water. Transfer to a parchment paper-lined sheet tray and bake 20 minutes, stirring every 7 minutes. Let cool.
For the Amaro Cherries:
In a pot over medium-high heat, bring all ingredients and ¼ cup water to a boil. Reduce heat and let simmer 20 minutes, or until almost au sec. Remove from heat and set aside.
To Assemble and Serve:
In the bowl of a stand mixer fitted with a whisk attachment, whip milk and Chocolate Crémeux until a runny consistency is achieved. Set aside. Remove Vanilla Panna Cotta from mold and place on the left side of a serving bowl. Top with desired amount Amaro Cherries. Spoon desired amount whipped Chocolate Crémeux on the right side of the bowl. Fill space between Vanilla Panna Cotta and Chocolate Crémeux with Candied Cardamom Cashews. Garnish with shaved cashews.
