Umami Chocolata Panna Cotta, Maple Bacon Crisp

Umami-Chocolate-Panna-Cotta-776×1083 (1)

Umami Chocolate Panna Cotta, Maple Bacon Crisp

  • Author: Chef Jehangir Mehta


Umami rich mushrooms are steeped in rich chocolate than blended together for a smooth and creamy dessert topped with maple infused bacon crisps.



  • 3 pounds portabella
  • 3 pounds maitake
  • 4 pounds high quality chocolate (71%)
  • 2 liters heavy cream
  • 2 liters milk
  • 10 sheets gelatin
  • 2 cups sugar
  • 2 cups maple syrup
  • 1 pound bacon
  • 1 pound king trumpet mushroom
  • 1 pound rice flour
  • salt and pepper


  1. Finely chop chocolate and place in a large metal mixing bowl.
  2. In a large pot over medium heat, simmer sugar, milk and cream. Do not stir.
  3. Roughly chop maitake and portabella mushrooms. Add chopped mushrooms to warm milk and sugar mixture. Steep for 5-8 minutes.
  4. Bloom 10 sheets of gelatin (soak in cold water for 4-5 minutes). Squeeze out any excess water.
  5. Add limp gelatin to chocolate and whisk together.
  6. Place bacon on baking sheet. Bake in oven until crisp. Drizzle with maple syrup while still hot.
  7. Using an immersion blender, blend mushroom and milk mixture until foamy.
  8. Pour milk mixture through strainer or seeve into bowl with chopped chocolate and gelatin. Discard strained mushrooms. Whisk ingredients until chocolate is melted and gelatin is well incorporated.
  9. Place bowl in a large ice bath to bring mixture to room temperature.
  10. Ladle mixture into ramekins, bowls, or cups.
  11. Chill until panna cotta is set. Mix together flour, water, salt to form a batter. Using a mandolin, slice king mushrooms lengthwise. Dip mushrooms into tempura batter. Deep fry until the batter is crispy and mushroom is soft.
  12. To plate, place chilled panna cotta cup on plate and top with a tempura king mushrooms. Place bacon on plate alongside the cup. Drizzle with more maple if desired.

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