Honey Panna Cotta & A Harvestby fig + fauna farm on 11/14/12
In the past five days - three baby bunnies were born, an early radish emerged, we harvested our two male goats (also had a detailed anotomy lesson), made a third garden plot, jammed out to the new Mumford & Sons album, enjoyed a much needed visit from my brother, marveled at the stars, adopted a fluffy white dog and made two memorable dishes. First, a simple and delightful Panna Cotta. I made it just before we went to bed, allowing it to set through the night. In the morning, I served the honey sweetened treat, topped with pomegranate seeds.
"Ohhh! Is that for me?" Dane said so innocently.
Those first moments of watching my family consume my love-laden creations are worth living as often as possible. Then there was the burger. The one that we birthed, fed, loved, nuzzled and harvested with total grattitude. It was a burger that was more much than just that and intensely laced with flavor - clean, rich, fresh and buttery - while also laced with wonderful memories. We are thankful.
Back to the Panna Cotta, please give it a shot and put it in the hands of someone that you love....so worth it.
HONEY PANNA COTTA
Makes 4 servings - adapted from TheKitchn
You will need:
- 1 1/2 tsp powdered gelatin
- 2 tblsp cold water
- 1 c heavy cream
- 1 c whole milk
- 1/4 c raw honey, plus extra for drizzle
- coconut oil, to oil four rammekins or cups
- pomegranate seeds, to garnish
Combine gelatin powder and cold water in a small bowl and let rest for a few minutes. Lightly oil ramekins or cups, to prevent the Panna Cotta from sticking.
Simmer milk, cream and honey on low in a smal saucepan, until well combine. Whisk in the gelatin, making sure that it is fully dissolved and there are no lumps.
Pour mixture into oiled ramekins and let chill in the refrigerator for at least four hours. Serve with Pomegranate seeds and an optional drizzle of honey.