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Meet Chef Alicia, the new pastry chef behind the delectable desserts at Tierra Sur, shares with us one of her favorite treats, panna cotta. This dessert is infused with honey in anticipation of the upcoming holidays. To see the full cook-along, watch Rosh Chodesh Club. Click here for a printable pdf of the Burnt Honey Panna Cotta.
Panna cotta molds (available on Amazon)
1/2 cup + 1 tablespoon water
1 and 1/2 tablespoons powder gelatin
1/3 cup honey
2 and 1/2 tablespoons milk
2 cups cream
pinch of kosher salt
Sprinkle gelatin over water and bloom.
Caramelize honey in pot over medium-high heat until it is deep amber brown and smells of fresh bread, usually five to 10 minutes (use a pot with plenty of extra room for bubbling).
Turn off heat. Be mindful when adding the next ingredients to the warm honey as they could bubble up.
Add the following ingredients slowly and evenly: Add in milk to honey and whisk. Add in bloomed gelatin and whisk. Add in cream and whisk. Add in pinch of salt and whisk. Use hand mixer to get a nice even, thick consistency.
Pour mixture into your molds, then refrigerate for an hour.
Pull molds from fridge and place in warm water bath for 30 seconds to loosen the mixture. You should see the edges start to appear wet.
Put your serving bowl or dish on top of mold and then invert as shown in the video.
Garnish your panna cotta and serve!
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How much in advance can panna cotta be made?
It can be kept in the fridge for up to 48 hours.