Panna cotta with honey
A little while ago, I published a recipe in my personal blog for panna cotta with yogurt and honey. The taste of honey, so delicate and mellow, fascinated me so I wanted to try the recipe again with premium grade honey like the Rhododendron honey by San Lorenzo, and with cream instead of yogurt.
400 ml cream
300 ml of milk
1 full spoonful of Rhododendron honey
1 vanilla pod
4 sheets of gelatine
Soften the gelatine sheets in cold water.
Cut the vanilla pod and use the blade of a knife to extract all the black seeds.
Bring the cream, milk, honey, vanilla seeds and the pod to the boil.
When boiling, turn off the heat, cover the pan and leave to infuse for 5 mins.
Throw away the vanilla pod, add the gelatine (well squeezed) and allow to dissolve. Keep stirring the hot liquid.
Divide the panna cotta into individual moulds and place in the fridge to solidify for at least 3 hours.
what a great summer dessert along with some fresh fruit - nothing to interfere with the taste of good cream and good honey.
buonissimo.
Scritto da michelle @ tNS, il 23 Maggio, 2008 at 20:02