What really is the purpose of portioning panna cotta into precious individual servings, as it so often is? Instead, pour your panna cotta into a big bowl and bring it to the table in its full-size glory, quietly luxurious and begging to be dug into by the whole group at once. And while we’re at it, who said panna cotta has to be inverted before serving?
Free from the pressures of having to somersault onto a serving plate, panna cotta can be less firm and rigid, more jiggly and wibbly-wobbly, trembling on the spoon like an unshed tear stuck on an eyelash.
Gelatin is remarkably easy to use once you know a few ground rules. Always start by mixing it with a cold liquid. Let it hydrate and swell (or bloom, as it’s technically called) for at least 15 minutes before heating to dissolve. Underhydrated gelatin will be stubbornly gritty, never dissolving, and negatively impact the final set. As with all gelatin desserts, this will become firmer the longer it sits, so eat your panna cotta within 24 hours for the most delicate, elegant texture.
Serves 6-8
2 envelopes unflavored powdered gelatin (about 1 Tbsp. plus 2 tsp.)
1 cup (200 g) sugar
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
2½ cups chilled whole milk
4 cups chilled heavy cream
2 tsp. vanilla bean paste
BERRIES AND ASSEMBLY
12 oz. fresh raspberries
¼ cup (50 g) sugar
2 Tbsp. balsamic vinegar
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more
1 Tbsp. unsalted butter
½ cup sliced almonds
Whisk 2 envelopes unflavored powdered gelatin (about 1 Tbsp. plus 2 tsp.), 1 cup (200 g) sugar, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in medium saucepan to combine. Pour in 2½ cups chilled whole milk and stir, scraping down sides of bowl to incorporate any dry bits of gelatin or sugar, until combined. Let sit until gelatin swells and is softened, 15–20 minutes.
Set saucepan over medium heat and cook, stirring often with a heatproof rubber spatula, until mixture is hot but not simmering and sugar and gelatin are completely dissolved, about 5 minutes. Remove from heat and add 4 cups chilled heavy cream and 2 tsp. vanilla bean paste; stir until well combined.
Strain panna cotta base through a fine-mesh sieve into a 2-qt. dish. Chill, uncovered, until set, at least 12 hours (cover with plastic wrap after 8 hours).
Do Ahead: Panna cotta can be made 1 day ahead. Keep chilled.
BERRIES AND ASSEMBLY
Toss 12 oz. fresh raspberries, ¼ cup (50 g) sugar, 2 Tbsp. balsamic vinegar, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a medium bowl to combine. It’s okay if some berries are crushed. Cover with a plate or lid and let sit at least 20 minutes and up to 2 hours.
Meanwhile, melt 1 Tbsp. unsalted butter in a small saucepan over medium heat. Cook ½ cup sliced almonds, stirring constantly, until golden brown, 4–8 minutes. Transfer to a small bowl, season with a pinch of kosher salt, and toss to combine. Let cool.
To serve, spoon raspberry mixture and juices over panna cotta; top with almonds.
Recipe from food blog “Erin Lives Whole”
Grab your crostini and pita chips and dig into this Whipped Feta with Hot Honey recipe.
Made with Greek yogurt, lemon juice, and scallions, it’s the perfect refreshing summer dip just make sure you refrigerate it and serve the feta/yoghurt mixture cold, it will firm up in the fridge.
Makes up to 2 cups
8oz block Greek feta cheese
1/3 cup Greek full-fat yoghurt
1/4 cup lemon juice
3 tbsp olive oil
1/2 tsp salt
1/2 tsp pepper
Toppings:
2 tbsp olive oil
1 bunch scallions, chopped (stringy tops discarded)
3 cloves garlic, minced
1/2 cup almonds, toasted and chopped small
1 tbsp red pepper flakes
1/4 cup hot honey (heat it up gently in a saucepan.)
In a food processor, add feta, yogurt, lemon juice, and olive oil. Scrape down sides as needed, until dip is smooth and fluffy. Add salt and pepper and stir to combine and taste for seasoning.Put in the fridge to firm up for a couple of hours.
When you’re getting ready to serve, in a sauce pan, heat olive oil over medium high heat. Add scallions and garlic and cook for 5-6 minutes or until browned. Turn off heat and set aside.
Pour whipped feta into serving bowl. Top with scallions and garlic and any remaining oil.
Add almonds, red pepper flakes, and drizzle hot honey on top.
Serve with crostini.
Recipe by Yotam Ottolenghi
I can’t emphasize enough how crucial it is to choose good, sweet, squidgy figs, no matter what you do with them. It makes all the difference.
Serves 4
3 tbsp pomegranate molasses
1 tbsp lemon juice
3 tbsp dark Muscovado sugar (you can get this on Amazon)
4 thyme sprigs, 2 whole and 2 picked leaves
Skin of 1 orange, 3 long shaved strips and the rest grated
8 fresh figs, cut in half lengthways
100g mascarpone
100g Greek yoghurt
1 tbsp icing sugar
Salt
Put together in a large mixing bowl the pomegranate molasses, lemon juice, 1 tablespoon of the sugar, 2 thyme sprigs, 1 tablespoon of water, the orange skin strips and a pinch of salt. Mix well to dissolve the sugar and then stir in the figs. Set aside to marinate for 30 minutes.
Meanwhile, whisk together in a small bowl the mascarpone, yoghurt and icing (powdered) sugar until smooth. Keep chilled.
Remove the figs from the bowl (keeping the marinade) and arrange them snugly inside a small baking tray, roughly 20x20cm (8″ x 8″), the cut side facing up. Sprinkle the figs with the remaining sugar and put under a hot grill, clearing about 15cm from the grill. Grill for 10 minutes, or until the sugar has caramelized and the figs softened.
Meanwhile, pour the marinating liquids into a small saucepan, bring to the boil and then simmer for 2-4 minutes or until the sauce is reduced by half and has a consistency of runny honey.
Transfer the hot figs to serving plates and spoon over any leftover syrup from the baking tray, then drizzle over the sauce reduction and sprinkle with picked thyme leaves. Place a spoonful of the yoghurt cream on the side or on the figs and sprinkle over the remaining orange zest. Serve at once.
A really super salad
For the dressing
1/4 cup mayonnaise
1/4 cup sour cream
1/4 cup buttermilk
3 tbsp apple cider vinegar
1 scallion, sliced
3 tbsp chopped fresh dill
For the Salad
2 1/2 Granny Smith apples, chopped, but not peeled
1 cup farro
1 1/2 cups halved, seedless red grapes
5 stalks celery, peeled and sliced, plus 1 cup
chopped celery leaves
1 cup chopped toasted walnuts
1/2 cup golden raisins
Kosher salt and freshly ground pepper
1 cup chopped fresh parsley
An optional extra
Crumbled blue cheese
Cook the farro as the label directs but use a good strong flavor stock or broth to give it more taste, then spread on a baking sheet and let cool.
Make the dressing: Whisk the mayonnaise, sour cream, buttermilk, vinegar, scallion and dill in a large bowl.
Add the apples, grapes, celery, walnuts, raisins and farro to the bowl with the dressing; toss. Season with salt and pepper. Stir in the parsley and celery leaves.
This easy healthy vegan salad has a delicious combination of flavors and can be made ahead, as long as you keep it in the fridge.
It is very versatile, and I have mentioned a lot of optional add-ins, so play with it and enjoy!
1lb brussel sprouts ( about 4 Cups, sliced and packed)
1 cup unsalted roasted hazelnuts
3/4 cup chopped seedless dates
1/4 C finely diced red onion
1-2 Honeycrisp apples, peeled and chopped
Dressing
1/4 C olive oil
1/4 C apple cider vinegar
1/8 C Real Maple syrup or honey
1 tbsp Dijon mustard
1/2 teaspoon salt
1/8 teaspoon cayenne pepper- plus more to taste
Cracked pepper to taste
Orange zest of one orange
Optional add-ins
Shaved parmesan cheese
1/2 cup roasted sunflowers seeds
3/4 cup dried cranberries
toasted slivered almonds
Chopped chives
Very finely slice (shred) the Brussel sprouts, beginning at the top, and work down towards ends, discarding hard ends. Place in a bowl.
Slice dates…this is a little of a chore, be patient, add to bowl.
Add the roasted hazelnuts to the bowl. (Some people like them chopped, but I love them whole)
Finely dice a 1/4 cup of a red onion, add to bowl.
Peel and chop the apple and add to the bowl
For the dressing
In a small bowl – whisk the oil, vinegar, maple syrup, salt, cayenne and pepper.
Pour the dressing over salad and mix in well.
Mix in orange zest saving a little for the top as garnish.
* If making ahead of time, keep the sliced Brussels sprouts in the fridge until needed, otherwise they will wilt
