HONEY NUT PANNA COTTA
Provided by Giada De Laurentiis
Categories dessert
Time 2h30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Dissolve the gelatin in 2 tablespoons warm water and set aside to bloom.
- In a small skillet over medium heat, bring the gelatin mixture, cream, milk, cinnamon, vanilla, honey and cereal to a simmer. Remove from the heat and let steep for 5 minutes to marry the flavors.
- Place the yogurt in a large bowl. Strain the milk mixture over the yogurt and whisk to combine. Divide among eight 1/2-cup parfait glasses or ramekins and chill for at least 2 hours.
- Combine the strawberries, lemon juice and sugar in a small bowl, and let macerate while the panna cotta sets.
- Serve the panna cotta with the macerated berries.
PANNA COTTA WITH HONEY
Provided by Michael Chiarello : Food Network
Categories dessert
Time 4h20m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Place the cream, vanilla bean, and sugar in a saucepan and bring to a simmer. Remove from the heat.
- Remove the vanilla bean and split lengthwise. Scrape the vanilla beans into the cream.
- Squeeze the gelatin leaves to remove any excess water, then add them to the pan, stirring constantly about 30 seconds, or until the gelatin is melted.
- Drizzle about 2 teaspoons honey into the bottom of 6 (4-ounce) molds. Ladle the cream mixture into each. Refrigerate for several hours, until thoroughly chilled.
- To remove from the mold: Dip the bottom of the mold into a pot of hot water to loosen the panna cotta. Slide a knife around the edge, then carefully turn over onto a serving plate. Drizzle with the remaining honey and garnish with hazelnuts, if desired.
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