Honey Panna Cotta
Delicate and light and flavorsome, honey Panna Cotta offers a mellow and interesting last course. And to my delight, the making is easy and always successful.
Servings 6
Equipment
- 6 ramekin (individual baking dish) approximately 1/2 cup each Pour into a wine glass or mold of your choice. The Panna Cotta may be molded and then released from the mold with a a minute in warm water and a knife run around the top edge of the mold.
Ingredients
- 1 ½ cup 2% milk or whole milk
- 3 tsp. powdered gelatin (1 envelope)
- ⅓ cup Buzz Savories honey
- 1 ½ cups Half-an-Half cream or heavy cream heavy cream is an option
- ½ tsp. 1 tsp. vanilla or 1/2 tsp almond flavoring
- 1 tsp. rosewater option - use along with the vanilla
- 1 pinch salt
- 2 drops red food coloring
Instructions
- Pour the cold milk into a saucepan and sprinkle the gelatin over the top. Allow it to "bloom" for 5 minutes (it will look wrinkly by the end)
- Heat the gelatin/milk mixture on low and stir for a minute or two until the gelatin has dissolved. I heat to 110 Degrees.
- Add the honey and stir again until completely incorporated. This should only take another 30 seconds. Don't let the milk get too hot or to come to a simmer. It should only warm.
- Take the saucepan off the heat. Pour in the half and half or the heavy cram. Add either vanilla extract + Rose Water or the almond extract. Add salt and 1 or 2 drops of red food coloring. Stir to blend.
- Divide evenly among the ramekins or glasses. Place immediately in the fridge and allow to set for 6-8 hours or preferably overnight. They can be made up to 2 days in advance of serving.
- To unmold immerse the ramekin in warm water for several minutes then run a thin knife blade around upper edge. If you are using a mold with a more complex design than a straight-sided ramekin ramekin, spray the mold lightly with oil prior to adding the Pannacotta mixture.
- You may choose a mold for this gelatin dessert or serve in a ramekin. A pink rosebud on the plate ups the delight of the Valentine celebration.
- Flavoring is your choice. Rose Water commonly appears in Persian and Middle-East recipes and adds a light and exotic and interesting flavor to the Pannaotta. I ordered a 10 oz. bottle of Rose Water from Amazon at a cost of $18.00 plus postage. The Rose Water flavor tastes mild and delicate although one tsp of vanilla or 1/2 tsp. almond extract finishes the Pannacotta equally well.
- Adding a few drops of red food coloring celebrates February and Valentine's Day nicely..