I made that!

My Own Little Land of Milk and Honey

Posted in All Sugar All The Time by brandi on January 29, 2010

This one makes me very happy.

Have you ever known someone who is a panna cotta fanatic? Having a slight aversion to gelatin-based things, I’ve never really understood it. But people who love panna cotta, they REALLY love panna cotta. John is one of those people. So it seems like I would make it all the time. It’s super easy, just a little advance planning needed for it to set up in the fridge. But how many times have I made it? Once. Last summer. I tend towards puddings and mousses, but I’m not really sure why. After this panna cotta, I think that is going to change. It’s winter here in Seattle, so I’m exploring the flavors available. As much as I loved my little pop tarts and poached apples, I’m feeling the need to branch out from the abundance of apples here. And what’s a beautiful flavor available all year round? Honey. Sticky sweet honey. And thus, I wanted a milk and honey dessert. A panna cotta dessert. I actually did 2 batches, one with milk and another with buttermilk. As much as a liked the tang of the buttermilk, I was really feeling the contrast between the pure vanilla milk flavor and the acidic honey.

I wanted textures in this dish, so I poured some honey into the bottom of my dishes, so that when I dug my spoon in later, I would get a nice bit of liquid with the panna cotta.

I started making the panna cotta by steeping my cream with a vanilla bean and some sugar.

Then I softened the gelatin and mixed that in with the steeped cream mixture. I strained that into some milk and placed the container in the fridge to chill. I did this so that I could stir the vanilla seeds around as it started to thicken, to keep them from falling to the bottom before the panna cotta set. Once it was chilled and starting to thicken, I poured it onto the honey.

I let the panna cotta finish setting up in the fridge, maybe 4 hours or so, before making a honey gelée. I poured that on top of the panna cottas and let them chill for a couple more hours.

Once the gelée was set, I sprinkled on some chunky sea salt. And then me and John went to town on these guys. And they were delicious. The salt cut through the sweetness, and the different layers and textures made me very happy indeed. And needless to say, John was pretty pleased as well.

Honey Panna Cotta Recipe:

3/4 cup honey

Panna Cotta:

1 1/2 cups milk

1 1/2 cups heavy cream

1 vanilla bean

1/2 cup sugar

2 tsp gelatin

1/4 cup water

Honey Gelée:

1/2 cup honey

1/2 cup water

1 1/2 tsp powdered gelatin

1/4 tsp salt

– Put 2 TBSP of honey in bottom of 6 dishes and put in fridge.

– For the Panna Cotta, combine sugar, vanilla, and heavy cream in a saucepan over medium heat and bring to a boil. Turn off the heat and let steep for 20 minutes.

– Pour 1/4 cup water in a small bowl. Sprinkle on powdered gelatin and let sit for a few minutes to soften. Add this to the heavy cream mixture and stir well to dissolve.

– Add the milk and stir well. Strain mixture into a container with a spout.

– Put container in fridge until cool, stirring every 10 minutes or so so redistribute the vanilla seeds.

– Pour mixture over honeyed containers and cool in the fridge until set.

– For the gelée, pour 1/2 cup of water in a small bowl. Sprinkle on powdered gelatin and let sit for a few minutes to soften.

– Pour honey in saucepan over medium heat. Add gelatin mixture and stir to dissolve. Add salt. Place in fridge to cool, stirring to make sure it doesn’t set.

– When cool, pour over panna cotta. Place in fridge and let chill until set.

– Before serving sprinkle with chunky sea salt.

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10 Responses

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  1. Kasey said, on January 29, 2010 at 11:19 am

    Wow, I love how you layered the panna cotta here with the gelee. And the sea salt? These days, I want to throw sea salt on everything. Looks amazing, Brandi! Hope things are going well in Seattle!

  2. Amber said, on January 29, 2010 at 2:19 pm

    These look delish! Definitely going to try this one out… and they look so great and simple in the little jars!

  3. linda said, on January 29, 2010 at 5:03 pm

    never made panna cotta…but just might give this a try…looks yummy & i love honey.
    how’s your weather…ours on the east coast is frigid…good baking days though.

  4. linda said, on January 30, 2010 at 3:44 am

    hi brandi…
    it’s linda again…
    i would like to try & re-create your heirloom tomato galette (as my very wonderful little local market has been stocking these babies) & i would like to know if i should use the proportions for dough from stephen’s comment…thanks! 🙂

  5. brandi said, on January 30, 2010 at 9:25 am

    I always do a 3:2:1 ratio, by weight. The amount on the recipe for the poptarts recipe makes a galette that should feed 3-4. You can scale up or down if you would like a larger / smaller galette.

  6. PearlSugar said, on January 31, 2010 at 6:39 am

    Sounds delicious- I love honey and salt together! Your photos are lovely as well.

  7. Antonietta said, on January 31, 2010 at 9:44 am

    These are too cute! I love honey and panna cotta but never had the two together. This is certainly one to try!

  8. Jackie Hale said, on August 16, 2011 at 7:36 am

    Hi,
    I’m writing to ask you permission to feature your honey panna cotta picture on my blog’s Sept favorites’s round up. Sept is National Honey Month and this recipe would be so ideal. All credit will be linked back to your blog. If you are ok with this request, please email me to galexicupcakes@gmail.com
    Best regards,
    Jackie Hale

  9. 30 Mason Jar Foods and Recipe Ideas said, on November 21, 2013 at 12:57 am

    […] have never tried this before, but this honey panna cotta recipe from I Made That looks divine! I seriously cannot wait to make this. I just made some jello in mason jars but this […]


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