Panna Cotta with Honey

Total Time:
4 hr 20 min
Prep:
15 min
Inactive:
4 hr
Cook:
5 min

Yield:
6 servings
Level:
Intermediate

Ingredients
  • 3 cups heavy cream
  • 1 vanilla bean
  • 1/2 cup granulated sugar
  • 2 1/2 gelatin leaves, soaked in cold water for about 4 minutes
  • 1/2 cup honey
  • Ground and toasted hazelnuts, optional
Directions
  • Place the cream, vanilla bean, and sugar in a saucepan and bring to a simmer. Remove from the heat.

  • Remove the vanilla bean and split lengthwise. Scrape the vanilla beans into the cream.

  • Squeeze the gelatin leaves to remove any excess water, then add them to the pan, stirring constantly about 30 seconds, or until the gelatin is melted.

  • Drizzle about 2 teaspoons honey into the bottom of 6 (4-ounce) molds. Ladle the cream mixture into each. Refrigerate for several hours, until thoroughly chilled.

  • To remove from the mold: Dip the bottom of the mold into a pot of hot water to loosen the panna cotta. Slide a knife around the edge, then carefully turn over onto a serving plate. Drizzle with the remaining honey and garnish with hazelnuts, if desired.


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