Honey Panna Cotta
Recipe adapted from Melissa Perello, Frances, San Francisco
Yield: Serves 4 to 6
3 tablespoons granulated gelatin
¼ cup cold water
1 cup heavy cream, divided
¼ cup honey
1 ½ cups buttermilk
1. In a small bowl, sprinkle the gelatin over the cold water. Allow the mixture to sit for 5 minutes. In a small saucepan set over medium-low heat, warm ½ cup of the heavy cream with the honey until the honey dissolves, about 1 minute. Whisk in the bloomed gelatin and allow it to dissolve, about 1 minute. Pour the warm mixture into a medium bowl and set aside to cool slightly, about 5 minutes. Stir the buttermilk into the cream mixture.
2. In a separate large bowl, whisk the remaining ½ cup of cream into soft peaks. Pour a bit of the buttermilk mixture into the whipped cream and gently fold together. Fold the whipped-cream mixture into the rest of the buttermilk mixture. Divide the panna cotta into 4 to 6 small molds and refrigerate for 4 to 6 hours. Serve cool.
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