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Our farmers market customers were in a spring state of mind and our foothill wildflower honey was flying off the tables this weekend! So we thought we share a delicious recipe for some sweet inspiration.HONEY CARAMEL PANNA COTTA
Milk Chocolate Ganache:
8 ounces heavy cream
8 ounces chopped milk chocolateHoney Caramel Sauce:
½ cup sugar½ cup Uncle Pat’s Honey
3 tablespoons butter
¼ cup heavy whipping cream
Pinch of salt
Panna Cotta:
3/4 cup plus 1 cup milk
1 tablespoon powdered gelatin
2 cups heavy creamFor the ganache:
Boil the heavy cream in a saucepan over medium-high heat. Pour the cream into a bowl over the milk chocolate and whisk until the chocolate is melted. Pour one ladle of ganache into the bottom of 8 glasses, or preferred serving dish. Put in the refrigerator and allow to cool while you make the caramel sauce and panna cotta.
For the panna cotta: Pour 3/4 cup of the milk in a bowl. Sprinkle the powdered gelatin over the milk. Heat the remaining 1 cup milk and the heavy cream in a saucepan over medium-high heat and bring to a light simmer. Pour the milk and cream mixture over the gelatin mixture and whisk until dissolved. Pour 1/2 cup of the honey caramel sauce into the mixture, whisking as you pour. Distribute evenly into glasses over the ganache. Place in the refrigerator for 2 to 3 hours.
For the caramel sauce:
In a medium saucepan bring sugar and honey to a simmer, stirring constantly, until thick and a light amber color. Add cream and butter, stir until back to a simmer and incorporated.
When the panna cotta is chilled, garnish with salted peanuts, Caramelized Popcorn, whipped cream or milk chocolate shavings, optional.
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Recipe written for Slate Valley Farms by Jessica Sherican
