Vanilla panna cotta with kiwi jelly
A honey-sweetened vanilla panna cotta.
Ingredients
| 1 cup | 240 ml | whole milk |
| 1 tbsp | 15 ml | unflavored powdered gelatin |
| 3 cups | 720 ml | whipping cream |
| 1/3 cup | 80 ml | honey |
| 1 tbsp | 15 ml | granulated sugar |
| 1 tsp | 5 ml | vanilla extract |
Instructions
- Pour the milk into a bowl or pot and sprinkle gelatin evenly and thinly over the milk (make sure the bowl/pot is cold by placing the bowl/pot in the refrigerator for a few minutes before you start making the Panna Cotta). Let stand for 5 minutes to soften the gelatin.
- Pour the milk into the saucepan/pot and place over medium heat on the stove. Heat this mixture until it is hot, but not boiling, about five minutes. (I whisk it a few times at this stage).
- Next, add the cream, honey, sugar, and pinch of salt. Making sure the mixture doesn't boil, continue to heat and stir occasionally until the sugar and honey have dissolved 5-7 minutes.
- Remove from heat, allow it to sit for a few minutes to cool slightly. Then pour into the glass or ramekin.
- Refrigerate at least 6 hours or overnight. Add garnishes and serve.