Panna Cotta
(from bubblewrap’s recipe box)
De-fancified from a Chow recipe that requires saffron, figs and bitter honey. Booyakasha.
Source: Chow Magazine
Prep time: 15 minutes
Cook time: 1000 minutes
Serves 4 people
Categories: dessert
Ingredients
- 1 cup heavy cream
- 1 cup whole milk
- 1/4 cup granulated sugar
- 2 teaspoons unflavored gelatin
- 2 tablespoons water
- Optional:
- 1 large pinch (about 1/4 teaspoon) saffron threads
- 1/4 cup bitter honey
- 8 dried figs (optional)
Directions
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Combine the cream, milk, and sugar in a small saucepan, and stir to dissolve the sugar. Bring to a simmer over medium heat, add the saffron, and let simmer for 5 minutes. Remove the saucepan from the heat and set aside to steep for 15 minutes.
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Meanwhile, sprinkle gelatin over the water and let sit for 5 minutes. Whisk together the gelatin and the cream mixture until thoroughly incorporated. Fill four ramekins or small dishes with about 1/2 cup of the base. Cover with plastic wrap and place in the refrigerator until the mixture is set, about 4 hours or overnight.
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To serve, dip the bottoms of the ramekins or small dishes in hot water. Run a knife around the perimeter of the panna cotta, cover with a serving plate, and flip to unmold the panna cotta. Drizzle each panna cotta with 1 tablespoon of bitter honey, and, if using, garnish with a few dried figs.