If you’re saving any dark aster or buckwheat honey from last year’s precious stash, this is it – A triumphant final fling to share with good friends. And don’t forget to toast the honey goddess for more good luck this season.
Panna Cotta with Bitter Honey
Recipe by Aida Mollenkamp on CHOW
- 1 cup heavy cream
- 1 cup whole milk
- 1/4 cup granulated sugar
- 1 large pinch (about 1/4 teaspoon) saffron threads
- 2 teaspoons unflavored gelatin
- 2 tablespoons water
- 1/4 cup bitter honey (I’d recommend aster honey or buckwheat honey)
- 8 dried figs (optional)
- Combine cream, milk, and sugar in a small saucepan over medium heat, stirring until sugar is dissolved. When it simmers, add saffron, and let simmer for 5 minutes. Remove the saucepan from the heat and set aside to steep for 15 minutes.
- Meanwhile, sprinkle gelatin over water and let sit for 5 minutes. Whisk together gelatin and cream mixture until thoroughly incorporated. Fill four ramekins or small dishes with about 1/2 cup of the base. Cover with plastic wrap and place in the refrigerator until mixture is set, about 4 hours or overnight.
- To serve, dip the bottoms of the ramekins or small dishes in hot water. Run a knife around the perimeter of the panna cotta, cover with a serving plate, and flip to unmold the panna cotta. Drizzle each panna cotta with 1 tablespoon of bitter honey, and, if using, garnish with a couple of dried figs.