Honey Lavender Panna Cotta Recipes
HONEY LAVENDER PANNA COTTA
Categories Dessert Quick & Easy Wheat/Gluten-Free Frozen Dessert
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a small bowl sprinkle the gelatin over the 2 tablespoons of water and let soften for at least 5 minutes. Lightly oil 4 5-ounce ramekins with baking spray or flavorless oil. Set aside. In a small sauce pan heat the cream, honey, and dried lavender to a light simmer then turn off the heat. Whisk to incorporate all the honey evenly, then strain into a mixing bowl. Whisk in the gelatin. Whisk for at least a minute to make sure it is very evenly distributed and that no lumps remain. Whisk in the milk. Pour into the ramekins, and put in the fridge to set. The panna cotta will need at least 2 hours to set; we prefer to wait at least 4, especially if the puddings will be unmolded. To unmold lightly run a knife around the edge of the chilled pudding and invert onto a chilled plate. Garnish with sliced strawberries and serve.
PANNA COTTA WITH HONEY
Provided by Michael Chiarello : Food Network
Categories dessert
Time 4h20m
Yield 6 servings
Number Of Ingredients 6
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.
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- Prepare the lavender water by adding 2 tablespoons boiling water to the lavender. Let steep for 15 minutes and then use a fine sieve (or even a paper tea filer) to strain it. You should be left with 2 teaspoons of liquid. Set lavender water aside.
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- Put the 4 oz honey in a small sauce pan and bring to a boil over medium heat. Let boil for just a couple of minutes, until the honey darkens just a bit and it smells a bit more complex than when you first started. The honey will boil up very impressively, so keep an eye--and nose--on it. Once the honey has caramelized, pour it into a glass container and let it sit there at room temperature. It gets really thick, so don't refrigerate it. If it's too thick to spoon out when you need it, you can get it more liquidy by reheating in the microwave on medium power for a few seconds at a time.
- Crush or bruise the dried lavender flowers a bit. I just put them in my palm and then smoosh them with my thumb. Not the thumb on that hand. The other thumb.
- Stir the lavender into the cream and let steep, covered and in the fridge, for about 4 hours or until the cream is as lavender-y as you like it. Feel free to use a bit more lavender than I've called for and/or steep longer if you are a huge lavender fan.
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