Some said the promised land would flow with milk and honey. When I was little my sisters and I drank sipcups full of warm milk and honey each night before bed. Last night after dinner milk and honey stole the show in this ever so light and airy eggless custard.This recipe is adapted from Alice Medrich. Serve with fresh strawberries and drizzle with honey, or just drizzle with honey and forget the strawberries (but while they’re in their prime right now let’s not forget the strawberries).
Honey Panna Cotta
2 cups whole milk
2 ½ tsp. unflavored gelatin (1 packet)
2 cups heavy cream
1/3 cup honey, plus extra for drizzling
1/8 tsp. salt
Pour the milk into a medium bowl and sprinkle with the gelatin, letting sit until the gelatin softens, about 10 min.
Meanwhile, in a small saucepan, heat the cream, honey, and salt over medium heat until hot but not boiling, stirring from time to time, about 10 min.
Pour the hot cream into the bowl of milk and whisk well to dissolve the gelatin.
Set the bowl in the refrigerator until lukewarm, about 20 min.
Divide the mixture evenly six glasses or ramekins and chill, covered, for at least 3 hours or overnight.
To serve, invert the custard out onto a plate, or serve it right in the dish; drizzle a bit of honey on the top of each serving.