Ingredients
Panna Cotta:
1 1/2 teaspoons (about 1/2 of a pkg.) unflavored gelatin
2 tablespoons cold water
1 cup heavy cream
1/4 cup GOLDEN BLOSSOM HONEY
1 cup milk
Glaze:
3/4 cup fresh squeezed orange juice (about 1 1/2 oranges)
1/4 cup fresh or frozen cranberries
1 tablespoon GOLDEN BLOSSOM HONEY
Garnish:
1 or 2 fresh strawberries, sliced lengthwise
Honey Tips
Honey Is Sweeter Than Sugar
Due to the high level of fructose, honey is 25% sweeter than table sugar.
Directions
Prepare 4 (4-6 ounce) ramekins by lightly coating each with non-stick cooking spray.
Place cold water into a small bowl. Sprinkle with gelatin and let sit for 5 minutes until gelatin softens.
Combine cream and honey in a medium saucepan. Bring to a simmer over medium heat whisking occasionally. Do not boil. Remove from heat and whisk in softened gelatin mixture. Whisk for 1 minute to combine. Add milk and whisk for 1 more minute. Pour into prepared ramekins, cover with plastic wrap and refrigerate at least 6 hours or overnight.
Place all glaze ingredients into a small saucepan. Bring to a boil and simmer on low heat for 5 minutes, stirring occasionally. Remove from heat and carefully pour hot mixture into a blender. Blend until smooth. Pour glaze through a fine sieve. Refrigerate glaze until ready to serve.
To serve, carefully invert panna cottas onto individual plates. Use a knife to loosen sides if necessary. Spoon some glaze around each pudding and place a sliced strawberry on top for garnish.
Place cold water into a small bowl. Sprinkle with gelatin and let sit for 5 minutes until gelatin softens.
Combine cream and honey in a medium saucepan. Bring to a simmer over medium heat whisking occasionally. Do not boil. Remove from heat and whisk in softened gelatin mixture. Whisk for 1 minute to combine. Add milk and whisk for 1 more minute. Pour into prepared ramekins, cover with plastic wrap and refrigerate at least 6 hours or overnight.
Place all glaze ingredients into a small saucepan. Bring to a boil and simmer on low heat for 5 minutes, stirring occasionally. Remove from heat and carefully pour hot mixture into a blender. Blend until smooth. Pour glaze through a fine sieve. Refrigerate glaze until ready to serve.
To serve, carefully invert panna cottas onto individual plates. Use a knife to loosen sides if necessary. Spoon some glaze around each pudding and place a sliced strawberry on top for garnish.
Serves: 4
