Thursday, January 20, 2011

Honey Panna Cotta



Hosted my weekly dinner party last night and ended the meal with my favorite dessert, honey panna cotta.

Roaring success. Horrible picture.

Highly recommend making it now.

Honey Panna Cotta w/Blood Oranges

2 cups whipping cream
1 packet unflavored gelatin
1 1/3 cup of greek yogurt
1/2 cup honey
4 tablespoons moscato
pinch salt

4 Blood Oranges - Supremed (instructions below)
1/4 cup Moscato

Place 1/2 cup cream in a small sauce pan and sprinkle with the gelatin. Let stand about 20 minutes or until softened.

Stir together remaining 1 1/2 cups of cream, greek yogurt and honey in a sauce pan over medium heat until mixture comes to a gentle boil. Remove from heat.

Heat gelatin mixture over medium-low heat until gelatin dissolves completely. Whisk gelatin mixture into cream. Add Moscato and a pinch of salt.

Divide mixture among ramekins or wine glasses and refrigerate until set, 4-6 hours.

Supreme blood oranges and toss with 1/4 cup of Moscato. Refrigerate until ready to serve.

You can either turn the Panna Cottas out onto individual plates or eat from the ramekins. Top with blood oranges to serve.

Do yourself a favor and drink the remaining moscato from the orange bowl.

Devour Panna Cottas.

Thank me later.

How to Supreme:

4 comments:

lady lyles said...

I've never attepted to make ANYTHING like this before, but I've been gettin' all martha stewart in my time off these past few weeks; so i think if there's a time to try it, it's now.

Oh, and the word verification for this post is "FATTEN".
No kidding.

lady lyles said...

and by attepted, of course I mean attempted!

Anonymous said...

honey almond panna cotta with a strawberry glaze is pretty delicious too...

ambr said...

I would like to eat that. Right now.

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