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
How Honey is Made
To make honey, bees drop the collected nectar into the honeycomb and then evaporate it by fanning their wings.
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
