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Honey panna cotta with candied zest

Recipe by:Pastry Chef Adrienne Garcia
Marché restaurant, Menlo Park

Ingredients

  • Honey panna cotta
  • 4 tsp. powdered gelatin
  • 6 tbsp. cold water
  • 3 cups milk
  • 1 cup half-and-half
  • 3/4 cup honey
  • 2 tsp. vanilla extract
  • 1 candied zest recipe (below)
  • Candied zest
  • 4 tangerines
  • 1/2 cup sugar
  • 1/2 cup water

Directions

For panna cotta:
In a small bowl, pour cold water over gelatin and set aside. Bring milk, half-and-half and honey to a boil. Add vanilla extract and pour over gelatin mixture. Whisk to dissolve and pour into serving dishes. Refrigerate to set. Garnish with tangerine segments and zest.

For candied zest:
Using a peeler, remover zest from tangerines and slice as thinly as possible. Blanch twice, beginning in cold water and bringing the water to a boil. Dissolve sugar in 1/2 cup water, add blanched zest and allow to simmer for 1 to 2 minutes.

Serves 2

Califonia Bountiful