An easy recipe that screams spring! This is my own take on the traditional Italian Panna Cotta. Adding a few choice pressed and fresh flowers adds a twist to the taste and texture.
1 1 1/2 cups whole milk
3 tsp powdered gelatin
1/3 cup sugar
1 1/2 cups light or heavy cream
1/4 tsp salt
1 teaspoon pure vanilla extract
Lightly greese your ramekins, bowls or cups. I personally like to use molds and serve the panna cotta unmolded and decorated, but the same recipe can be served in clear cups and ramekins of choice.
Pour the milk into a medium saucepan and sprinkle the gelatin on top. Let soften for 5 minutes then mix over medium heat.
The milk should never boil or even simmer. If you notice the milk is close to simmering, remove the pot and let it cool down. Stir the sugar into the milk and continue warming until it dissolves. Once it does, remove immediatly from heat then add the vanilla, salt and cream. Mix well.
Pour the mixture in your molds or cups then let cool down completely before transferring to the fridge for 3 to 4 hours. I prefere preparing them before hand so i can let them sit overnight in the fridge.
Now for the tricky part: Unmolding!
Prepare a bassic of warm water,Place your molds to the rims in the water for a couple of minutes. remove, then run a knife along the edges to release them. Tip your mold into the center of a plate. The Panna Cotta should release easily at this point. If it does not, simply return it to the warm water and repeat the process.
Now for a little extra magic: Flowers!
I had some dried nasturtium from mistletoe by Nadine and some fresh daisies and pansies than i had pre-pressed from Wardist.
My advice when using fresh flowers is never to use anything that tastes bland or bitter. My choices are always a bit spicy or simply chosen to add texture to every bite.
Add a little honey on top and you're all set for a very impressive dessert!