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- iHaveNet.com: Recipes
Suzanne Goin
This wildflower honey panna cotta with blood orange granita dessert recipe has a few distinct twists from the classic Panna Cotta dessert to make it worthy of any special day.
We use wildflower honey to give an exotic flavor to the panna cotta, and then we top it with deep-red blood orange granita. I love the texture of the granite: Instead of being smooth like a sorbet, it's actually crunchy and icy (in a good way). I love the combination of rich and creamy with icy and tart, which makes it like a grown-up creamsicle, so refreshing, but also so beautiful to look at.
Kumquats are another of my favorite ingredients that I can't get enough of when they are in season. I always find myself trying to think of new ways to use them! In this case they are tossed with the wildflower honey and become rather "fresh-candied." It's an elegant and colorful dish, which is just perfect for Valentine's Day. In our kitchen, it is executed by our pastry chef Breanne Varela, who started at Lucques and A.O.C., and who because of her skill with sweets of all types is now in charge of all bakery duties at our newest place, Tavern.
No special meal is complete without this fantastic dessert, perhaps enjoyed after some champagne and caviar, which we rush home to indulge in.
Wildflower Honey Panna Cotta with Blood Orange Granita and Kumquats
Prep Time: 30 minutes
Cook time: 10 minutes
Yield: Serves 8
Wildflower Honey Panna Cotta with Blood Orange Granita and Kumquats Ingredients
Wild flower honey panna cotta
3 1/2 sheets gelatin
1 1/2 cups heaving whipping cream
1 1/2 cups whole milk
2 tablespoons granulated sugar
1/2 cup wildflower honey
1/2 cup creme fraiche
Blood orange granita:
1/4 cup granulated sugar
1/4 cup water
2 cups blood orange juice
2 tablespoons Grand Marnier
1 teaspoon vodka
Wildflower Honey Panna Cotta with Blood Orange Granita and Kumquats Recipe Instructions
Wild flower honey panna cotta:
Fill a small bowl with ice water, and insert the gelatin sheets to allow them to soften for 2 to 3 minutes. In a medium saucepan, warm the cream, milk, sugar and honey over medium heat until almost simmering. Remove from the heat.
Remove the gelatin sheets from the water, wringing out any extra moisture, and add them to the cream mixture. Stir constantly until the gelatin is dissolved.
In a large bowl, mix the creme fraiche with 1/2 cup of the warm cream mixture, stirring constantly, to temper. Add the remaining cream and stir well.
Fill 8 attractive 6-ounce glasses with 1/2 cup of the panna cotta in each glass. Allow to cool, cover with plastic wrap, then refrigerate until completely set, 4 hours or preferably overnight.
Blood orange granita:
Put the sugar and water in a small saucepot. Bring to a boil and then cool the syrup down to room temperature.
Combine the cooled syrup with the remaining ingredients and whisk to combine. Pour into a shallow 1-quart container and put in the freezer.
Allow the granita to freeze for 1 hour, and then, using a fork, scrape the granita every 30 minutes to form large ice crystals until the granita is completely frozen.
To serve:
Thinly slice a handful of kumquats and toss them in honey. Fill the tops of each panna cotta glass with a heaping mound of granita. Tuck a few honeyed kumquats into the granita and serve.
Suzanne Goin is a James Beard award-winning chef who runs three Los Angeles restaurants: A.O.C., Lucques and Tavern. One for the Table is Amy Ephron's online magazine that specializes in food, politics, and love.
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Perfect Panna Cotta - Wildflower Honey Panna Cotta Recipe with Blood Orange Granita & Kumquats
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