Monday, April 27, 2009

Honey Panna Cotta

Panna Cotta will always be one of my favourite desserts... So easy to make and ohhhh so decadent.

It couldnt be simpler - just cook cream with gelatin and include any flavourings you may be in the mood for... There are many fancy ones out there. But my favourite remains Honey Panna Cotta.

Honey adds a subtle floral sweetness instead of that in-your-face sweetness of sugar.And with strawberry season, could there be a more mellow sophisticated canvas to showcase those ruby red berries?

So go on. Indulge!

Note: The original recipe is made completely with cream. For the figure conscious (read buzzkills), swap out the cream with half and half.

Honey Panna Cotta

2 cups whole milk
2 cups whipping cream
1 tablespoon unflavored powdered gelatin
1/3 cup honey
1 tablespoon sugar
Pinch salt
1 pint fresh strawberries
1 tblsp balsamic vinegar
1 tsp sugar
1 pinch ground pepper

Place the milk into a heavy saucepan. Sprinkle the gelatin over. Let stand for 3 to 5 minutes to soften the gelatin. Turn on the stove and stir the gelatin-milk mixture over medium heat just until the gelatin dissolves but the milk does not boil, about 5 minutes. Whisk for a minute to make sure all the gelatin is incorporated into the milk.

Add the cream, honey, sugar, and salt. Stir until the sugar dissolves, 5 to 7 minutes. Remove from the heat when you see bubbles start to appear along the sides of the pan.

Pour into 6 wine glasses so that they are 1/2 full. Cool slightly.

Refrigerate until set, overnight or at least 6 hours.

Hull and quarter the strawberries. In a bowl add the berries with the balsamic vinegar, sugar and pepper 10 minutes before you plan to serve the panna cotta.

Spoon the berries atop the panna cotta and serve.

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