Panna cotta with honey
From ancient times, mead had the virtue of love medicine, and royal jelly of panacea. As to honey in itself, very energetic, it has the advantage of keeping in shape until dawn. It is not for nothing that it was recommended to newlyweds, for a "moon of honey"all sweet.
Another advantage of the nectar of the gods: unctuous, malleable and delicious, it will liven up the night in question of naughty games, "nine and a half weeks".
Panna cotta with spices, pears, caramel honey spicy (a recipe of Mercotte)
Ingredients (For 6 people)
For panna cotta:
50 cl of whipping cream
25 cl of fresh whole milk
60 g brown sugar
3 sheets of gelatin softened with cold water and wrung out
2 stars of badiane
Some cardamom seeds
1 cinnamon bark
3 cloves
A little black pepper
1 beautiful vanilla pod split and scraped
2 orange zests.
For caramelized pears:
50 cl of water
125 g of sugar
2 pears Conference or Pass crassane
For the finish:
1 cinnamon bark
1 star anise
1 to 2 cloves
Some green cardamom seeds
2 long peppercorns
1/2 vanilla pods
20 g of half-salted butter
20 g of honey
10 cl of whipping cream
Preparation
For panna cotta:
To infuse cold spices for a few hours in milk and cream.
Bring to a boil. Off the heat, add the gelatin, making sure that it is well dissolved.
Pour into the chosen containers and let cool.
A little trick for herbs and spices: to lock them in a tea filter. This small process will recover them more easily.
For caramelized pears:
The day before, make a syrup with water and sugar, cook the pears peeled, quartered and lemon. Cool and drain.
For the finish:
Crush and sieve cinnamon, star anise, cloves, green cardamom, long pepper and vanilla.
Caramelize in a pan, the butter and honeyadd the pears and spices. Brown and rid.
Deglaze with the cream.
Reduce to a caramel consistency and coat the pears.
Decorate with gingerbread sticks, star anise star, etc.
Mercotte, who drew this recipe from her blog, added her personal touch: a touch of spice, with some peppercorns.
Chocolate lover, Mercotte multiplies the recipes of desserts. Unconditional of the fish, it declines it in many entries. All on //mercotte.canalblog.com.
