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.

VANILLA-HONEY PANNA COTTA WITH BLUEBERRY SAUCE

Steps:

• To make blueberry sauce, in 2-quart saucepan, heat to boiling blueberries, 1 cup water and the sugar over medium heat. Stir in lemon juice. Reduce heat to medium-low; simmer 10 minutes or until sauce begins to thicken, stirring occasionally and crushing some of the berries with back of spoon. Set aside to cool to room temperature.
• To make panna cotta, in another 2-quart saucepan, heat to boiling whipping cream, honey, vanilla bean and seeds over medium heat. Remove from heat; cover and let cream steep 30 minutes to infuse vanilla flavor into liquid.
• When cream is steeped, in small bowl, pour 1/4 cup water; sprinkle gelatin over water. Set aside.
• Reheat cream mixture. Remove vanilla bean and seeds; add softened gelatin. Remove from heat; beat with whisk until gelatin is dissolved. Add buttermilk; beat with whisk until blended.
• To assemble desserts, spoon small amount of blueberry sauce in bottom of each serving glass or dish. Carefully pour panna cotta mixture over sauce. Let stand at room temperature about 20 minutes. Refrigerate 3 to 4 hours before serving.

HONEYED PANNA COTTA WITH DRIED FIGS AND SAUTERNES

Steps:

• Place milk in heavy small saucepan. Sprinkle gelatin over. Let stand 5 minutes to soften. Stir over medium heat until gelatin dissolves, about 5 minutes (do not boil). Add cream, 3 tablespoons sugar, honey and salt and stir until sugar dissolves, about 2 minutes. Remove from heat. Whisk in vanilla. Cool slightly. Strain into 8 wineglasses. Refrigerate until set, at least 5 hours. (Can be made 2 days ahead. Cover and keep refrigerated.)
• Combine Sauternes, figs and 1 tablespoon sugar in heavy medium saucepan over medium-high heat. Boil until mixture is reduced to 3/4 cup, stirring occasionally, about 15 minutes. Remove from heat. Cool completely. (Can be made 1 day ahead. Cover and refrigerate.)
• Spoon some figs and cooking liquid atop each panna cotta and serve.
• *A California dessert wine made with Orange Muscat grapes; available at liquor stores and some supermarkets.

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).

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.

HONEY SAGE PANNA COTTA WITH TOASTED PIGNOLI

Steps:

• Place milk and gelatin in a medium saucepan. Set saucepan aside until gelatin softens, about 3 to 5 minutes. Place saucepan on stove top over medium heat, stirring until gelatin dissolves, about 3 minutes. Add the cream, sage, honey, lemon zest, sugar, and salt. Increase heat to medium and stir constantly, allowing flavors to infuse and sugar to completely dissolve, about 7 minutes. Strain, squeezing any liquid from the sage leaves through strainer. Pour mixture into 5 (6 to 8-ounce) ramekins or panna cotta molds. Refrigerate, uncovered, at least 5 to 6 hours.
• To loosen the panna cotta, dip the bottom and sides of each ramekin in hot tap water for 20-30 seconds. Carefully run a knife along the inner edge of the panna cotta to loosen it from the ramekin. Gently invert onto a dessert plate by placing the plate over the ramekin, and carefully flipping it with the plate held firmly in place. Slowly lift the ramekin, coaxing the panna cotta onto the dessert plate if necessary.
• Garnish each panna cotta with crushed toasted pignoli, a few strips of lemon zest, and a sage leaf.

HONEY-YOGURT PANNA COTTA

Steps:

• Place cream and sugar in a medium saucepan. With a paring knife, split vanilla bean lengthwise; scrape out seeds, and add to cream along with empty pod (if using vanilla extract, add to yogurt mixture in step 4).
• Bring cream to a boil, stirring to dissolve sugar. Cover pan, remove from heat, and set aside to steep, at least 10 minutes.
• Meanwhile, place 1/2 cup cold water in a small bowl, and sprinkle gelatin over water; set aside to soften, at least 5 minutes. In a large bowl, whisk yogurt, honey, and salt until combined; set aside.
• Return cream to a boil. Remove from heat, and immediately stir in softened gelatin until dissolved. Pour mixture through a fine-mesh sieve into yogurt-honey mixture; mix until combined.
• Divide mixture among eight 4- to 6-ounce ramekins. Chill until firm, at least 4 hours and up to 2 days.
• To serve, unmold each panna cotta from its ramekin: Run a paring knife around the top inner edge of ramekin, then dip bottom of ramekin in a bowl of boiling water for 10 seconds. Invert ramekin onto serving plate. Holding ramekin tightly to plate, shake firmly to release panna cotta. Drizzle with honey before serving.

HONEY-SAFFRON PANNA COTTAS

Steps:

• Preheat oven to 350 degrees. Spread almonds on a rimmed baking sheet. Toast in oven until fragrant, about 12 minutes. Transfer to a plate. Let cool slightly, and then coarsely chop.
• Combine almonds with cream, honey, saffron, lemon zest, and salt in a saucepan. Bring just to a boil, stirring to dissolve honey. Remove from heat. Cover, and set aside to infuse 1 hour.
• Sprinkle gelatin over cold water in a small bowl, and let stand until softened, about 5 minutes.
• Bring cream mixture to a simmer. Add gelatin mixture, and stir to dissolve. Pour through a sieve into a bowl. Stir in milk. Divide among nine 2-ounce (2 1/2 inches wide by 1 1/2 inches deep) ramekins. Refrigerate panna cottas until set, at least 4 hours (or up to 1 day).
• To unmold, dip ramekins into hot water briefly, making sure water does not reach rim. Run a knife around edge of each panna cotta, and invert onto a plate. Drizzle with honey. Serve with cookies.