Winnie the Pooh’s Honey Lemon Panna CottaAs much as many of us (see: both cooks) would like to
Winnie the Pooh’s Honey Lemon Panna CottaAs much as many of us (see: both cooks) would like to sit around with a pot of honey and no utensil other than our hands, we figured that we had to make something a little more spoon-friendly for the rest of you. The cream was sweet and lemony and the honey jelly on top made it a complete 10/10. This was so delicious and so rich that it lasted for two desserts rather than just one! Even better.As always, the recipe is under the cut. Enjoy!- MJ & KIngredients:(Makes 6 servings)Panna cotta - 1 c whole milk 1 envelope unflavored gelatin powder 1 c heavy creamZest of 1 lemon1 whole vanilla bean, split and scraped¼ c honey½ c sugar 6 Tbsp fresh lemon juiceLemon gelatin topping - 1 tsp unflavored gelatin powder½ c honey1 c waterCurls of lemon peel and mint for garnishSprinkle the gelatin over the top of the milk. Stir in the gelatin and let it sit for five minutes until the gelatin blooms. Pour the heavy cream into a medium saucepan and add the lemon zest, vanilla bean pod, beans, honey, and sugar. Bring it to a boil and then remove it from the heat and let it cool slightly. Add the milk and gelatin mixture and whisk to dissolve. Pour the entire mixture through a fine mesh strainer to remove any leftover gelatin lumps and lemon zest. Stir in the lemon juice and pour the mixture into six wine glasses. Refrigerate them for 2-4 hours until the panna cotta is completely set. To make the lemon gelatin topping, sprinkle the 1 tsp of gelatin over 2 Tbsp of water and let it sit for five minutes. Add the remaining water and honey to a small saucepan and bring it to a boil, stirring it constantly. Remove it from the heat and let it cool for a moment before adding the gelatin and stirring to combine. Once the gelatin has completely dissolved, divide it between all of the cups and pour it evenly over all of the panna cotta cups. Chill it until it sets, at least an hour and then garnish with lemon curls and mint. Serve chilled. -- source link
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