Honey Panna Cotta Recipes

HONEY NUT PANNA COTTA

Steps:

• Dissolve the gelatin in 2 tablespoons warm water and set aside to bloom.
• In a small skillet over medium heat, bring the gelatin mixture, cream, milk, cinnamon, vanilla, honey and cereal to a simmer. Remove from the heat and let steep for 5 minutes to marry the flavors.
• Place the yogurt in a large bowl. Strain the milk mixture over the yogurt and whisk to combine. Divide among eight 1/2-cup parfait glasses or ramekins and chill for at least 2 hours.
• Combine the strawberries, lemon juice and sugar in a small bowl, and let macerate while the panna cotta sets.
• Serve the panna cotta with the macerated berries.

PANNA COTTA WITH HONEY

Steps:

• 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.

YOGURT HONEY PANNA COTTA

Steps:

• In a heavy bottom saucepan, pour the heavy cream along with 1 tablespoon of honey. Split the vanilla beans in half and with the back of your knife, scrape out the vanilla bean caviar. Add it to the pan along with the empty vanilla pod. Whisk the heavy cream and bring it to medium heat. Don't boil it but just let it simmer for 1 minute as you keep whisking. Then, switch off the heat and cover the pan. Leave it aside for 5 minutes. This will infuse the cream with vanilla flavor.
• Take a bowl and pour ¼ cup of cold water along with the gelatin powder. Whisk and keep aside for 5 minutes. The gelatin will dissolve in the water and bloom.
• After the gelatin blooms, place the heavy cream back on medium heat and add the gelatin to the pan. Whisk for 5 minutes at medium heat. This will dissolve the gelatin evenly into the cream.
• In a separate mixing bowl, whisk the yogurt with ¼ cup of honey until it combines to form a smooth texture. Strain the heavy cream into the yogurt mixture and whisk to mix everything once again.
• Divide it into 4 ramekin containers or any bowls of your choice. Cover the bowls with a clear wrap and place in the refrigerator for 4 hours to set.
• To unmold, place the dishes carefully in boiling water just for a few seconds and then, run a knife along the edges of the bowl. Place a plate on top of the bowl and flip. You might have to shake the bowl a little for the panna cotta to come out. Alternatively, you could also serve it, as is, in the bowl, topped with fresh fruits and extra drizzle of honey.

HONEY PANNA COTTA

Steps:

• Prepare six dariole or timbale moulds by brushing lightly with almond oil or a very light tasting oil. (I have used cooking spray successfully). Place the moulds on a tray- this makes it easier later with transferring to the refrigerator.
• Sprinkle the gelatine over the warm water and microwave on medium for 30 seconds, or until the gelatine has dissolved.
• In a seperate bowl, heat the milk and honey on High for 2 minutes.
• Strain the gelatine mix into the hot milk/honey mixture. Quickly stir to combine.
• Whisk in the cream and a couple of drops of vanilla essence.
• Pour the custrad into your moulds. Loosely cover with plastic cling wrap. Chill for at least 4 hours.
• Remove from fridge approx 30 mins prior to serving. I usually do this as we are about to eat our main meal.
• To serve- remove pannacotta from moulds. Lightly brush the top of the custard with water. Run a small bladed knife around the outside of the ustard. Invert onto plates and serve with your choice of fruits, sauce, berry coulis or a drizzle of honey.
• If the custard did not centre on the plate when removed from the mould, you should be able to slide it over (that was the reason for the brushing of water).