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Recipe

Dessert






Honey panna cotta with candied zest

Pastry Chef Adrienne Garcia
Marché restaurant, Menlo Park

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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

Instructions

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



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