Ingredients
- 1 teaspoon mild-flavored oil to lightly grease ramekins
- 2 1/2 leaves silver gelatin leaves/sheets or 2 1/2 teaspoons powdered gelatin
- 2 tablespoon of water
- 1/2 cup milk
- 3 tablespoons dried herbs such as elderflower lemongrass, lemon balm, or peppermint (or just add a vanilla bean or 1 teaspoon of vanilla extract)
- 1/4 cup honey or maple syrup
- 1 1/2 cups heavy cream
Instructions
Directions
- Lightly grease four 4-oz ramekins. Cut the gelatin leaves into 1/2-inch strips. Add 2 tablespoons of water to a bowl. Add the gelatin sheets to the water (or sprinkle powdered gelatin over the surface of the water). Let sit for 10 minutes.
- In a small saucepan, gently heat a 1/2 cup of milk and 1/4 cup of honey. Do not let the milk boil. Add 3 tablespoons of the herbs of your choice, then take the saucepan off the heat and cover for 10 minutes.
- Lightly reheat the milk, turn off the burner and add the gelatin, stirring until dissolved.
- Add the heavy cream to a large measuring cup with a pouring spout, then pour the milk, herb, and gelatin mixture through a fine mesh strainer into the cream (be sure to press as much of the milk and gelatin out of the herbs as possible).
- Stir the cream and gelatin mixture thoroughly and pour into the greased ramekins. Chill covered for 6 hours or overnight.
- When you are ready to serve, slide a knife around the edge of the ramekins and unmold them onto a plate. Alternatively, simply serve the panna cotta in the ramekins with any additional garnishes (such as fresh herbs, flowers, or fruits) on top.
Notes
Some flavor combinations to try:
Elderflower Panna Cotta with Fresh Strawberries
3 tablespoons dried elderflower (or the flowers of 3 large umbles) steeped with the milk. Garnish with chopped fresh strawberries. Lilac Panna Cotta
1/2 cup fresh lilac blossoms and 1/4 of a vanilla bean steeped with the milk. Garnish with fresh blueberries or blackberries. Fresh Mint and Vanilla Panna Cotta with Grated Dark Chocolate
Steep a large handful of your favorite fresh mint and 1/4 of a vanilla bean in the milk. Garnish with crumbled chocolate cookie and fresh mint, or grate dark chocolate on top. Lemongrass Panna Cotta with Passionfruit Jam
3 tablespoons dried lemongrass or 1/2 cup freshly chopped lemongrass, steeped with the milk. Serve with a spoonful of passionfruit jam. For extra crunch, add toasted coconut. Rosemary Maple Panna Cotta with Toasted Pecans
Add 2 tablespoons of fresh rosemary to the milk and replace honey with maple syrup. Serve with toasted pecans.
3 tablespoons dried elderflower (or the flowers of 3 large umbles) steeped with the milk. Garnish with chopped fresh strawberries. Lilac Panna Cotta
1/2 cup fresh lilac blossoms and 1/4 of a vanilla bean steeped with the milk. Garnish with fresh blueberries or blackberries. Fresh Mint and Vanilla Panna Cotta with Grated Dark Chocolate
Steep a large handful of your favorite fresh mint and 1/4 of a vanilla bean in the milk. Garnish with crumbled chocolate cookie and fresh mint, or grate dark chocolate on top. Lemongrass Panna Cotta with Passionfruit Jam
3 tablespoons dried lemongrass or 1/2 cup freshly chopped lemongrass, steeped with the milk. Serve with a spoonful of passionfruit jam. For extra crunch, add toasted coconut. Rosemary Maple Panna Cotta with Toasted Pecans
Add 2 tablespoons of fresh rosemary to the milk and replace honey with maple syrup. Serve with toasted pecans.
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