Blanc-manger, panna cotta or molded cream, the idea is similar: gelatin is added to milk and/or cream infused with herbs, spices or nuts. The end result? A simple dessert perfect for a picnic (if made and left in small Mason jars and kept cool in a cooler) or — when nicely dressed — ready for a dinner party. How to dress it up? Vary the flavoring (change the herb; add rosewater etc), garnish with coulis and fresh seasonal fruit: perfectly ripe berries, barely sweetened sour cherries, rhubarb compote or, when in winter a cooked fruit sauce made with frozen berries. Top it with a mint sprig or an edible flower. Substitute yogurt for the crème fraiche for a tangier and lighter alternative. If you can’t have dairy milk, use almond milk or coconut milk (omit the almond meal in either case). Once the basic technique is understood, there is no end to the fun!
You need to plan a little for that dessert: it needs to be made it the day before as it needs plenty of time to chill and set.
Honey & Creme Fraiche Pannacotta Read more