Honey Lemon Panna Cotta
We don’t often think of dairy as having a “season,” but truly the richest dairy comes on in the spring. As the new growth sprouts, happy grass eating cows feast on the fresh meal. This green grass leads to higher levels of vitamins like A and E in the milk. As fat soluble vitamins, the best place to get them is from the creamy portion of the milk! This panna cotta is one of those recipes that sounds and looks fancier than it really is. You can get it together in less than 10 minutes and serve it with berries at a dinner party with the satisfied feeling of pulling off something impressive that was actually incredibly simple. Even if it’s just for family dessert, you can rest easy knowing that it is chock full of nutrients from the cream, gelatin, and honey.
Ingredients:
1/2 cup maple syrup
1/4 cup milk
1 1/2 teaspoons gelatin powder ( I use Perfect Supplements and you can use code JWM10 for a discount!)
2 cups grass-fed cream
1/4 cup honey
zest from 1 lemon
1 teaspoon vanilla extract or 1/2 teaspoon vanilla powder
Directions:
First, get a plate or dish that you can put your panna cotta cups on. I like to use any little jar I have handy, like little mason jars or weck cups. Set them on the plate ready to go in the fridge when your mixture is ready. In a small bowl filled with the 1/4 cup of milk, sprinkle the gelatin over top in an even layer. It will start to absorb the milk immediately, but will take a few minutes to fully bloom. In the meantime, grab a small pot and heat the cream over medium heat. You want it hot, but not boiling. Remove it from the heat and stir in the honey, lemon zest, and vanilla. Pour the gelatin-milk mixture in the pot. Use a whisk to fully incorporate. If you see undissolved gelatin, you can place it back over the heat and gently heat it again until dissolved. Just don’t let it boil. Pour the mixture into the prepared cups and place in the fridge. It will take about 4 hours to fully set! You can top these however you’d like. A crumbled graham cracker and some sliced strawberries would be lovely! You can store them covered in the fridge for about 5 days.
