3 hours 15 minutes. Includes heating and mixing ingredients, setting time for the panna cotta, and grilling the fruit.
Serves: 8-10. This recipe is perfect for creating individual 4-ounce portions.
Indulge in the exquisite blend of Ulmo Honey Panna Cotta paired with Grilled Citrus Carica Salad. This dessert features creamy panna cotta infused with the unique flavor of Ulmo honey, complemented by the fresh zest of grilled caricas, creating a refreshing balance perfect for any sophisticated gathering.
Ingredients
- 1 quart cream
- 1/4 cup ulmo honey OR honey of choice
- 4 gelatin sheets OR 1 package powdered gelatin
- 4 full caricas OR fresh papayas cut in half to grill
- 1 tablespoon olive oil
- 1 teaspoon sugar
- 2 tablespoons lemon juice
- Lemon zest
- Fresh mint leaves
Directions
- Heat cream in small sauce pan and turn off the heat right before boiling point. Add honey and, using a wooden spoon, mix well with the cream. Cool to room temperature and refrigerate.
- Put the gelatin in cold water until you see the gelatin is soft — about three minutes. Discard excess water (gelatin will be softened) and dissolve gelatin in the cream mixture.
- Fill panna cotta containers (or 4-ounce ramekins) 3/4 full and chill until set (about three hours in the refrigerator).
- Brush the caricas with olive oil and grill them over medium heat until color browns a bit (one minute per side). Right before serving, sprinkle lemon juice, sugar to taste and lemon zest on top. Serve on the side of the Panna Cottas (in containers) with mint to garnish.