Honey Panna Cotta √
Note: Here’s the winner of the First Annual Dandelion Honey Pastry Chef Contest, hosted by Beez Kneez, to raise money and awareness for the Healthy Bees Healthy Lives pollinator initiative. Pastry chef Toni Luschen of Lucia’s restaurant in Minneapolis shared the original recipe, which has been adapted for smaller quantities. The light, creamy panna cotta is nicely balanced by the crunchy Florentines (below), and the dandelion honey’s flavor shines through in both. Feel free to use other honey varieties.
• 2 3/4 tsp. unflavored gelatin (two 1/4 oz. envelopes)
• 2 tbsp. cold water
• 2 c. heavy cream
• 1 c. whole milk
• 1/2 c. honey (preferably dandelion)
• Pinch salt
Lightly oil 8 ramekins. In a small bowl, sprinkle the gelatin over the 2 tablespoons cold water and let stand for about 1 minute to soften.
Combine the cream, milk and honey in a heavy saucepan, and bring just to a boil over moderate heat, stirring until the honey is dissolved. Remove from the heat and stir 1 cup of the warm cream mixture into the gelatin, then stir the cream and gelatin mixture back into the cream.
Divide the cream mixture among the ramekins and let cool to room temperature, about 30 minutes. Cover and refrigerate until the panna cotta is set, about 4 hours or overnight.
Nutrition information per serving:
Calories 260 Fat 19 g
Sodium 55 mg Saturated fat 12 g
Carbohydrates 21 g Calcium 78 mg
Protein 4 g Cholesterol 69 mg