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| LAVENDER HONEY PANNA COTTA RECIPE |
| 6 servings |
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| INGREDIENTS |
2 1/2 C heavy cream
6 T lavender honey
1 1/2 sheets gelatin
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| INGREDIENTS: STRAWBERRY SAUCE |
1 lb fresh strawberries
3 1/2 oz sugar
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| METHOD |
| Soak the gelatin in water until it softens (about 15 minutes).
Warm the cream and honey together to 105 degrees fahrenheit.
Add the softened gelatin to the cream mixture and stir until it melts.
Pour the mixture into six 2 1/2-ounce martini glasses.
Cover each one with plastic wrap and let set in the refrigerator
(about two hours). |
| METHOD: STRAWBERRY SAUCE |
| Rinse, stem and halve the strawberries, then place them in a
non-reactive saucepan with the sugar.
Cover the saucepan with plastic wrap and place it over a pilot light
or on a burner at the lowest possible heat for about 15 minutes until
the juice starts to run out of the strawberries.
Strain the juice from the berries, being careful NOT to press them and
you will have a nice clear sauce.
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