Honey, Ginger Panna Cotta with Pumpkin Seed Oil
1-3/4 cup cream
1/3 cup honey
1 tbsp chopped fresh ginger
2 strips lemon zest
1/8 tsp salt
1-1/2 tsp gelatin
2 tbsp cold water
1/2 cup whole milk
4 tsp pumpkin seed oil
Pour the cream, honey, ginger, lemon zest and salt in a sauce
pan and bring to a boil over medium heat. Careful not to let the cream overboil.
Cover and let steep for one hour.
Pour about 1/2 tsp each of pumpkin oil into eight 2-3 oz.
ramekins.
Sprinkle the gelatin over the cold water and let stand for
5 minutes. Meanwhile pour the milk into the cream mixture and strain. Pour
liquid over gelatin slowly while stirring. Divide liquid evenly in the ramekins.
Cover and refrigerate for 4 hours or overnight. To unmold, turn upside down
on plate and tip and jiggle until the panna cotta comes out.
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