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Raspberry Flower & Orange Panna Cotta

Panna Cotta is one of those desserts that I love, but always thought would be difficult to make. It's actually quite simple, though: you only have to be careful measuring the gelatin and not overheat the milk. This recipe is adapted from one by Alice Medrich (Pure Dessert, Artisan, 2007) that is richer. Using half-and-half rather than cream creates a panna cotta that is tremulous and soft – it feels so light in the mouth, and the milky simplicity is subtle, clean and refreshing. The Raspberry Flower honey is delicately floral and the orange zest adds just a hint of brightness. You could use any honey that you enjoy and pair it with some other flavor (like lavender honey with lemon zest) if you like. It needs to chill for several hours, so it’s best to make it a day ahead. Enjoy!

Raspberry Flower & Orange Panna Cotta
8 servings

1 ¼ cup whole milk
2 ½ teaspoons unflavored gelatin
3 cups Half & Half
1/3 cup Raspberry Flower Honey (we love the one from Branches)
½ teaspoon finely grated orange zest
¼ teaspoon salt
Fresh raspberries for topping (optional)

Put the milk into a small bowl and sprinkle the gelatin over it. Leave it undisturbed for 5-10 minutes.

Warm the Half & Half, honey, and salt in a small saucepan, stirring now and then to help dissolve the honey. When it is just steaming hot, add in the orange zest, stir and remove from heat. Add the milk/gelatin and whisk well to dissolve the gelatin. Pour the mixture into a bowl and chill it by setting the bowl into a larger bowl filled with ice water. Stir occasionally until it thickens a bit. (Be careful not to let any of the ice water slosh into the milk.) It should chill to 50 degrees on an instant read thermometer.

Pour the mixture into 8 ramekins or small cups. Cover with plastic wrap and chill for at least 6 hours.

Serve the panna cotta in the ramekins or cups, topped with a few berries if you like. Enjoy!