P. Allen Smith: When we asked Chef Sharon Van Meter of the Viking Cooking School of Milestone Culinary Arts in Dallas to come up with a recipe for a show on white, she didn't hesitate one minute. She said yes to this charming dessert called Honey Panna Cotta.
Chef Sharon Van Meter: When I think of a little and an airy dessert I think of Honey Panna Cotta with fresh raspberries and that's just a delightful refreshing dessert. We start off by using one cup of milk and then we're just going to sprinkle about a tablespoon of gelatin over the top and what we're doing is just letting the gelatin set, long enough that we incorporated so we don't have a lot of clumps in that, stir it in and then we're going to heat the milk up.
Once your gelatin dissolves I like to add in about a quarter cup or four tablespoons of sugar. Once again give it another quick stir to dissolve the sugar and also about three tablespoons of honey. You really want to dissolve the gelatin, the sugar and the honey for about two minutes. Then I would slowly add in about three cups of heavy cream and although this is a lot of heavy cream in this recipe I still find that it's about a third of the calories of crème brûlée.
You always want to add salt to any kind of a milk product, especially a dessert or a cream, it just brings out the flavor of all your ingredients. Once all those are incorporated and dissolved take it off the heat, and we want to strain it just in case there are any clumps and once this is cool just a bit you want to add your vanilla and you always add vanilla for flavoring at the end so that you don't cook any of it out of the mixture.
Our next step is straining the liquid just in case because as this is a silky texture, you do not want to have any of the granules. So you can just strain it through a chinois and then we like to use martini glasses, you put it in a ramekin or any vessel or you can make this whole if you like. We really want to chill these either overnight or for at least five hours.
This recipe will make about ten martini glasses, possibly 12 depending on the size of your martini glass. We want to marinate the berries and you can use some simple recipes with raspberries, we like to keep them flavors clean just like the Panna Cotta and so we're going to take about three tablespoons of sugar and some Grand Marnier, Grand Marnier works so well with raspberries, the two flavors melt well, just dissolve the sugar in, in the Grand Marnier and toss your berries in there.
And the longer these sit in this mixture, the more the berries will absorb the alcohol flavoring. The nice part about using Honey Panna Cotta any time of the year is that it is an incredible dessert and you can customize it with an incredible amount of flavoring, you can put apricot in it or just about any fruit flavoring. You can top it with caramels and use it any time in the year.
P. Allen Smith: If you would like more information on this topic or any other gardening topic just check out my website, pallensmith.com.
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