honeyed panna cotta with fresh berries
By September 21, 2008Published:
- 1 Quart Fresh Whipping Cream
- 2 Tablespoons Unflavored Gelatin
- 1 Teaspoon Vanilla Extract
- ½ Cup Honey
- 1 Pint Fresh Blackberries and Raspberries
- Unlike most recipes for panna cotta in which the custards are set in individual servings, this recipe encourages you to pour the custard into one large dish and then cut individual servings from it. Doing so provides an impressive appearance and eliminates the labor of washing multiple ramekins.
- First, pour your gelatin into a dish and add a tablespoon or two of warm water to soften it up a bit. While the gelatin softens, heat the whipping cream, honey and vanilla together in a pot until the honey is fully disolved and incorporated into the cream.
- When the honey and cream are perfectly intermingled, remove the mixture from heat and add the gelatin. Take care to incorporate the gelatin thoroughly into the honey and cream mixture. Pour the custard-to-be into a souffle dish and set it inside the refrigerator. Allow the panna cotta to chill and solidify for at least four hours and preferably overnight.
- Once the custard is set, pull it from the fridge. Run a knife along the edge of the dish to gently dislodge the custard from the dish. Invert over a plate and unmold. Garnish with fresh berries.