I love Panna Cotta, for some reason my most vivid memory of eating it actually took place in Singapore of all places. Singapore has these massive shopping centers and they have a lot of Italian cafes. It was very delicious. Although I've been to Italy, I've never had one there. Regina created this recipe for us using our Angico honey and she sprinkled our Bee Pollen on top! Give this recipe a try and see what you think!
Cooking time: 30 minutes + 6 hours or overnight to refrigerate
- 1 cup of heavy cream
- 1 cup of whole milk
- 1 envelope of gelatin, unflavored
- 2 oz, half of a jar of Brazilian Acacia - Angico (Buy it on Amazon)
- 1 tbsp of chamomile leaf tea or two bags of tea
- 1 tsp of vanilla extract
- Grapeseed oil for greasing the ramekins or molds
- Pollen - Organic Brazilian Iguaçu River Valley - Pollen (Buy it on Amazon)
- Chopped pistachios and mint for topping
- Hat the heavy cream in a saucepan set over medium heat until just barely simmering. Add in the chamomile tea in a tea infuser spoon or 2 tea bags. Remove from the heat and let sit for 15-20 minutes.
- Meanwhile, in a separate saucepan, place milk and sprinkle the gelatin, let it sit for 5-6 minutes until the gelatin has bloomed. Place the saucepan on the stove a low heat and stir for about 3 minutes, until the gelatin has dissolved. Don’t let the milk simmer or boil. Stir in the Angico Honey, vanilla extract, and whisk to combine. Add in the heavy chamomile cream and mix well. Pure the panna cotta into the prepared ramekins or molds, place them on a sheet tray and refrigerate for at least 4 hours. Serve with chopped pistachios, mint, and pollen.