Saturday Recipe

Panna Cotta makes a delicious dessert. I made one a few years ago and really enjoyed it. Not sure why I haven't made it since.

Mixed-Nut-Milk Panna Cotta

These delicate custards are a great way to showcase the subtle, nutty flavor of homemade nut milk

2 tsp unflavored powdered gelatin
3 cups Mixed-Nut Milk
1/3 cup sugar
2 Tbs honey
1/2 vanilla bean, split and seeds scraped
pinch of salt
Vegetable oil, for brushing
Crushed toasted hazelnuts, for serving
1/4 cup strawberry jam whisked with
1 Tbs water, for serving

1. In a small bowl, sprinkle the gelatin over 1/2 cup of the nut milk and let stand until softened, about 5 minutes. In a medium saucepan, combine the remaining 2 1/2 cups of nut milk with the sugar, honey, vanilla seeds and salt. Bring just to a simmer over moderately high heat. Remove the pan from the heat and whisk in the softened gelatin mixture until dissolved.

2. Lightly brush six 1/2-cup ramekins with oil and set them on a baking sheet. Carefully fill the ramekins with the panna cotta mixture and refrigerate until set, about 2 hours and up to 2 days.

3. Run a knife around each panna cotta and invert onto a plate. Top with crushed hazelnuts and serve with the jam.

Servings: 6

Author: JUSTIN CHAPPLE
Source: Food & Wine

Have a great weekend.