#panna cotta
Winnie the Pooh’s Honey Lemon Panna Cotta
As much as many of us (see: both cooks) would like to sit around with a pot of honey and no utensil other than our hands, we figured that we had to make something a little more spoon-friendly for the rest of you. The cream was sweet and lemony and the honey jelly on top made it a complete 10/10. This was so delicious and so rich that it lasted for two desserts rather than just one! Even better.
As always, the recipe is under the cut. Enjoy!
- MJ & K
Ingredients:
(Makes 6 servings)
Panna cotta -
- 1 c whole milk
- 1 envelope unflavored gelatin powder
- 1 c heavy cream
- Zest of 1 lemon
- 1 whole vanilla bean, split and scraped
- ¼ c honey
- ½ c sugar
- 6 Tbsp fresh lemon juice
Lemon gelatin topping -
- 1 tsp unflavored gelatin powder
- ½ c honey
- 1 c water
- Curls of lemon peel and mint for garnish
Sprinkle the gelatin over the top of the milk. Stir in the gelatin and let it sit for five minutes until the gelatin blooms. Pour the heavy cream into a medium saucepan and add the lemon zest, vanilla bean pod, beans, honey, and sugar. Bring it to a boil and then remove it from the heat and let it cool slightly. Add the milk and gelatin mixture and whisk to dissolve. Pour the entire mixture through a fine mesh strainer to remove any leftover gelatin lumps and lemon zest. Stir in the lemon juice and pour the mixture into six wine glasses. Refrigerate them for 2-4 hours until the panna cotta is completely set.
To make the lemon gelatin topping, sprinkle the 1 tsp of gelatin over 2 Tbsp of water and let it sit for five minutes. Add the remaining water and honey to a small saucepan and bring it to a boil, stirring it constantly. Remove it from the heat and let it cool for a moment before adding the gelatin and stirring to combine. Once the gelatin has completely dissolved, divide it between all of the cups and pour it evenly over all of the panna cotta cups. Chill it until it sets, at least an hour and then garnish with lemon curls and mint. Serve chilled.
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The perfect post pasta dessert.
Vanilla Bean Lavender Panna Cotta
makes 4
1 ½ c whole milk
1 ½ c heavy cream
1/3 c sugar
1 vanilla bean, seeds removed, pod reserved
1 heaping T lavender
2 egg whites
1. Preheat oven to 290 degrees F. 2. Add milk, cream, sugar, vanilla beans + pod to a medium saucepan. Heat on medium just to a simmer, stirring occasionally. 3. Add lavender, turn off heat, and cover. Allow to sit and steep for at least 15 minutes. 4. Strain liquid with a fine mesh sieve. 5. Place egg whites in a large bowl and temper; add one ladle of the cream base and wisk. Add another ladle, and wisk again. Then add the rest, wisk lightly to combine. 6. Place ramekins in a high rimmed roasting pan, pour the cream base to fill each. 7. Add pan carefully to the oven. Once level, pour hot water into the base of the pan, reaching about 1/3 of the way up the ramekins. Bake for 1 hour, turning half way through. 8. Place ramekins in the refrigerator for at least 2 hours to set. 9. When ready to serve. Let sit in hot water for a moment, use a knife to loosen all around, and turn over onto a plate. Serve just like this, with macerated strawberries and balsamic glaze, a drizzle of honey or runny zabaglione.
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Chocolate Chip Cookie Cupcakes with Panna cotta
Ingredients:
For the cookies:
- 114g butter
- 56g dark brown sugar
- 56g granulated sugar
- 1 large egg
- 1 tsp pure vanilla extract
- 8 ounces (2 cups) all-purpose flour
- ¼ tsp baking powder
- ¼ tsp salt
- ½ cup chocolate chips
For the panna cotta:
- ½ cup semi-skimmed milk
- ½ pack gelatin (scant ½ tbsp)
- 1 cup heavy whipping cream
- 3 tbsp granulated sugar
- 1 vanilla pod
- pinch of salt
Method:
For the cupcakes:
- Cream together the butter and sugars for 5 minutes.
- Add in the egg and vanilla and beat for another 5 minutes.
- Add in the flour, baking powder, salt, and chocolate chips; mix until combined.
- Spray a muffin pan with nonstick spray.
- Press 2 to 3 tablespoons of dough into each muffing cup. It doesn’t have to be perfect, just make sure there are no holes. Put the muffin tin in the freezer.
- Preheat the oven to 180ºC. When the oven is heated, remove the muffin tin from the freezer.
- Bake the cookie cups for 10 minutes. Remove them from the oven and, using the bottom of a juice or shot glass, press down the cookie cup centres (you’re trying to form the cup shape).
- Place the cookie cups back in the oven for 2 to 5 more minutes.
- Remove the cookies from the oven and allow to cool for a few minutes in the tin before turning them out to cool further.
For the panna cotta:
- Pour the semi-skimmed milk into a small saucepan.
- Cut the vanilla pod in half and put into the milk
- Sprinkle the gelatin over the top and allow to sit for a few minutes.
- Turn the heat on medium-low and stir until the gelatin is dissolved.
- Add in the cream, sugar, and salt, and cook for 5 to 10 more minutes, stirring, until the sugar is dissolved (we don’t want to boil the mixture).
- Remove the vanilla pod halves
- Pour the mixture into the cooled cookie cups (that you’ll want to have on a baking sheet in case of any leakage).
Refrigerate for at least 5 hours.
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ASPARAGUS AND RICOTTA PANNA COTTA
INGREDIENTS:
BACON AND ALMOND CRUMB
- ¼ cup almond meal
- ½ tablespoon butter
- ¼ teaspoon salt
- 50g bacon, minced
ASPARAGUS AND RICOTTA PANNA COTTA
- 2 bunches mini asparagus spears, steamed till tender
- 1 cup ricotta
- Zest 1 lemon
- ½ cup milk
- 1 and ¼ cup cream
- ½ teaspoon salt
- 2 and ½ titanium strength gelatine leaves
INSTRUCTIONS:
BACON AND ALMOND CRUMB
- Melt butter in a small frypan over low heat. Add almond meal and cook, stirring constantly for 5-6 minutes until golden and toasted. Transfer to a small bowl and add salt. Wipe pan with a paper towel and return to a low heat. Add the bacon and cook for 5-6 minutes until golden then add to the bowl with the almond and stir until well combined.
- Divide the almond and bacon mixture between 6 jelly molds (or ramekins if not planning to serve unmolded) and press it down with a spoon or small shot glass base until it evenly covers the base of the molds. Set aside.
ASPARAGUS AND RICOTTA PANNA COTTA
- In a medium sized bowl place asparagus spears (reserving a few asparagus spear tops to serve), ricotta, lemon zest and salt. Use a stick blender and blitz until completely smooth. Set aside.
- Bring cream and remaining milk to the boil over medium heat. The moment the mixture has boiled, remove from the heat.
- Once dissolved, pour the panna cotta mixture through a sieve (to make sure no gelatine remains) and into the ricotta mixture. Stir well till combined and transfer the whole mixture to a pouring jug. Carefully and evenly transfer the mixture to the molds or ramekins.
- Cover the moulds and place in the fridge for at least 6 hours (and up to 3 days). Once set unmold (or leave in ramekins) and serve with reserved asparagus tops.
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Caribbean Holidays Dessert Tip:
‘White Chocolate and Coconut Panna Cotta with Hibiscus Syrup’
“This beautiful White Chocolate and Coconut Panna Cotta with Hibiscus Syrup is one DIVINE dessert, whether you choose to use Molecular Gastronomy magic to make Hibiscus syrup pearls or serve it with just Hibiscus syrup. The creamy sweetness of white chocolate and the tropical freshness of coconut pair beautifully with the citrusy sweetness of hibiscus syrup.”
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