– courtesy 7 Enoteca, Oakville
Panna Cotta
1 cup cream
1 cup whole milk
3 tbsp honey
5 gelatin sheets
½ stick cinnamon
2 cloves
Soak gelatin in ice water bath, taking care to put each sheet into the water individually.
Lightly grease moulds for panna cotta using a neutral oil.
Put the milk, cream, cinnamon, and cloves in a small sauce pot and bring to a simmer over medium high heat.
Turn off the mixture and allow it steep for 10 min.
Add the gelatin and honey and mix very well with a whisk (the mixture must still be very warm. If needed, return to the heat for a brief period).
Pass the mixture through a fine strainer and pour into the previously prepared moulds.
Allow panna cotta to chill in the refrigerator until well chilled.
To serve, use a small knife to loosen the panna cotta from the mould and gently put on a plate upside down.
Serve cold with a fruit coulis or fresh fruit of your choice.