oftt

Wild flower honey panna cotta with blood orange granita and kumquats

Print Email

ImageWild flower honey panna cotta:
1½ cups whole milk
1½ cups heaving whipping cream
1/2 cups wildflower honey
2 Tablespoons granulated sugar
3½ sheets gelatin (can be found at surfas restaurant supply)
1/2 cup cream fraiche

Fill a small bowl with ice water, and insert the gelatin sheets to allow them to soften for 2 to 3 minutes. In a medium saucepan, warm the cream, milk, sugar and honey over medium heat until almost simmering. Remove from the heat.

Remove the gelatin sheets from the water, wringing out any extra moisture, and add them to the cream mixture. Stir constantly until the gelatin is dissolved.

In a large bowl, mix the crème fraîche with one-half cup of the warm cream mixture, stirring constantly, to temper. Add the remaining cream and stir well.

Fill 8 attractive 6 ounce glasses with ½ cup of the panna cotta in each glass. Allow to cool, cover with plastic wrap, then refrigerate until completely set, 4 hours or preferably overnight.

Blood orange granita:
2 cups blood orange juice
1/4 cup granulated sugar
1/4 cup water
2 tablespoons Grand Marnier
1 teaspoon vodka

Put the sugar and water in a small sauce pot. Bring to a boil and then cool the syrup down to room temperature.

Combine the cooled syrup with the remaining ingredients and whisk to combine. Pour into a shallow 1-quart container and put in the freezer.

Allow the granita to freeze for 1 hour and then, using a fork, scrap the granita every 30 minutes to form large ice crystals until the granita is completely frozen.

To serve: Thinly slice a handful of kumquats and toss them in honey. Fill the tops of each panna cotta glass with a heaping mound of granita. Tuck a few honeyed kumquats into the granita and serve.

Chef / Owner Suzanne Goin
Pastry Chef Breanne Varela
Tavern, Los Angeles ©2011

 

restaurant news

Gold Class Cinemas
Los Angeles
by Laraine Newman

berkeley.jpgDuring the Great Depression, Hollywood did its part by providing people with the ultimate escape. It didn’t try to provide its audience with everyday situations that just reinforced their misery....

Read more...
Classic French Fare at Julien Brasserie
Paris
by James Moore

julienparisIt’s hard not to find great food when visiting Paris, but if you’re looking for a truly authentic French experience, book a reservation at Julien Brasserie on your next visit. Located a bit “out...

Read more...
Beverly Hills Meets Palm Beach at Cafe L'Europe
Florida
by Nancy Ellison

palmbeachflorida.jpgJust for fun, close your eyes. Picture Zsa Zsa dining at Bistro Garden or Liz at Chasen’s – bejeweled and pleasing to the eyes. Imagine charming George Hamilton tanned and natty in his double-...

Read more...
The Golden State
Los Angeles
by Sara Mohazzebi

goldenstatelogo.jpgTwo years ago, I made a decision that forever changed my dining experience. I stopped being friends with anyone who doesn’t like to eat. Living in Los Angeles, the city of beautiful people, this...

Read more...