Recipe: Honey Panna Cotta
Panna Cotta is “cooked cream” in Italian, originates from the Northern region of Italy. It is an elegant yet simple dessert recipe that is perfect for serving guests at a dinner party. Ashley Clemence, owner of Graft Restaurant in Grayson, shares her recipe. Feel free to garnish with fresh nuts, berries or leftover cookies.
Honey Panna Cotta (Serves 6)
(Photo Credit: Ashley Clemence)
- 2 teaspoons powdered gelatin
- 2 Tablespoons cold water
- 2 cups heavy cream
- ¼ cup plus 1 Tablespoon honey
- 1/8 teaspoon kosher salt
- In a small bowl, sprinkle the gelatin over the water and let soften for at least 3 minutes.
- In a small pot, heat 1 cup of the cream over medium heat until warm. Stir in the honey and salt and continue to heat the mixture until it begins to simmer.
- Remove from the heat, add the gelatin, and slowly stir in the remaining 1 cup cream.
- Divide the mixture among 6 nonstick standard muffin cups or 6 (3-oz) paper cups.
- Cover with plastic wrap and refrigerate until set, at least 4 hours.
- Later unmold each panna cotta by running a paring knife around its edge and inverting it onto a plate, placing it off-center. Finish with a grind of black pepper.
-By Alexa Lampasona for the Food & More blog