Simple extravagance: Honey Panna Cotta
FORT WORTH, Texas October 1, 2017 — It’s a new season and a great time to try a new and easy recipe for the holidays. Head Pastry Chef Steve Penny at the Royal Lancaster London hotel recently shared his recipe for Honey Panna Cotta. Panna Cotta means “cooked cream” in Italian.
There is much conjecture as to its origin. Of those who speculate, some say Northern Italy, Sicily, or even France are candidates as to the birthplace of this luscious dessert. The only thing known for sure is that it didn’t show up in print prior to 1960. That’s quite a mystery for such a captivating confection.
Yours truly gave it a test run before sharing it here. Such a delicate dessert shouldn’t be this easy. Honestly. The hardest part, if you’re impatient, is standing at the stove and stirring until it boils. For that I listen to my iPod or read while stirring.
I did make a couple of substitutions from Chef Penny’s recipe though.
The honey he uses is from hotel beehives. The bees pollinate lime trees across the street in Hyde Park which creates a light, citrusy taste to the nectar produced. Since that is not available here I chose Organic Orange Blossom Honey instead noting that it would have a similar flavor as well. The recipe doesn’t say to stir while cooking but didn’t want to risk the cream mixture scorching. I also used my cupcake pan as a mold. To accompany the Panna Cotta I made blackberry compote.
Don’t let this upscale dessert keep you from giving it a try. Use molds, or if you’re not that adventurous serve in ramekins, or small dessert bowls. By all
By all means, indulge yourself and your guests with this exquisite delicacy. It’s truly heaven for your palate.
Honey Pannacotta Recipe
1 liter (4 ¼ cups) of Cream
50g (2 ¾ TBSP) of Caster Sugar*
100g (1/2 cup) of Honey
10g (2 tsp.) of Gelatine Powder (Unflavored Gelatin)
30ml (2 TBSP.) of water
Step 1: Combine the cream, sugar, and honey and pour the mixture into a saucepan. Bring to the boil until everything has dissolved into the cream, then turn off the heat.
Step 2: Soften the gelatine [sp] powder in the water, and then add to the warm cream.
Step 3: Pour the mixture into the prepared molds and leave to set overnight.
Step 4: To serve, dip the molds into a bowl of warm water for a few seconds and the pannacotta [sp] should come out nicely into a bowl.
Step 5: Serve with fresh berries and enjoy!
From BBC Good Food
750 grams (11 oz.) Blackberries
100 grams ( ½ cup) Caster Sugar*
Juice of ½ Lemon
To make the compote, whizz two-thirds of the blackberries with the sugar, lemon juice and cinnamon in a food processor until smooth, then sieve to remove the seeds. Fold the remaining fruit through the purée and set aside. Use within 2 days or freeze.
– *table sugar
– The compote tasted somewhat bitter so I added just a pinch of salt. According to Alton Brown salt covers the “bitter” receptors on your tongue leaving the rest of the flavors unchanged.
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