Consciously or subconsciously we all have our creature of habit tendencies. So whether or not 'the grass is always greener on the other side of the fence' has any assembly of truth (yes, there are skeptics living amongst us) depends in part on how often we venture outside of our comfort zones. Revisiting a recipe for something we have made for years (the ones permanently memorized, the ones we could easily make in our sleep) can feel like either a gut-wrenching or liberating experience. While I consider myself to be someone who values loyalty, I have never really extended or generalized that concept to a recipe. So when planning a menu for this past weekend's small dinner party I thought maybe the time had come to make a new Panna Cotta recipe instead of making my go-to Panna Cotta with Balsamic Strawberries. Even though it was nearing the end of the strawberry season, the fresh picked strawberries at the farmer's market looked perfect.
My only trepidation was making another new recipe for the first time (there were two other first time recipes on the dinner menu). Particularly a dessert recipe, the last thing everyone eats, or in other words, the last thing their palates and eyes remember. But once I decided on what the Plan B dessert would be, I started on my Panna Cotta recipe reconnaissance. Ultimately I decided I would make some minor tweaks to Gourmet's (1997) recipe and add honey and pistachios.
If, after the person who shall remain nameless tasted the Honey and Pistachio Panna Cotta and declared it simply 'good' or whatever might be worse than 'good', then the finishing touch to the Italian themed meal would be an affogato. After the first bite he said "I think everyone should just give me their desserts now" in a way we all instantly knew it was better than 'good'. Later that evening, the person who shall remain nameless said it was the best Panna Cotta I had ever made.
Apparently this culinary 'risk' came a 'reward'. Sure, you might be thinking, it wasn't much of a risk. All I will say is 'when was the last time you swayed from one of your always go to recipes?'
Panna Cotta, the Italian version of creme brulee and flan, is a softly set, creamy, rich dessert. It may just be one of the most perfect, most luxurious desserts to make. One of the ingredient variabilities in a basic panna recipe is the liquids used. Ranging from all heavy cream to cream and half-and-half to cream and milk in varying ratios. Other variations involve the type of sugar (granulated, brown, caster, agave, etc) an the flavoring (vanilla (extract, paste or seeds), mint, etc.). This Honey and Pistachio Panna Cotta is made with two parts heavy cream (the higher the fat content the better) and one part half-and-half; caster sugar; and, vanilla extract.
I decided I wanted to have honey and pistachios on both the top and bottom of the panna cotta. I thought that if I put the honey in first and then sprinkled on some coarsely chopped pistachios, the pistachios would all adhere to the honey. As some of the floated into the panna cotta when it was poured into the glasses, I learned I was mistaken. Definitely not a deal breaker, but next time I would sprinkle the pistachios in first, then drizzle on the honey. For added 'stick to the bottom' security, I might stir the pistachio/honey mixture. How much honey you drizzle on is a factor, the less honey the more likely the pistachios will float up; the more honey, the less likely they will. The diameter of the base of the glass or ramekin you use will have some affect on how much honey you use.
After the gelatin and water are mixed together and allowed to set/soften for a minute, the mixture is heated over low heat until the gelatin is dissolved. Once this occurs, the pan is removed from the heat. In a medium or large saucepan the cream, half-and-half, and sugar are heated until the mixture just comes to a boil. Stir constantly to avoid any scorching on the bottom of your pan, because burnt milk tastes terrible! I decided to use caster versus granulated sugar due to its' higher meltability factor.
Once the cream/milk/mixture reaches the just coming to a boil point, remove from the heat and whisk in the gelatin mixture and vanilla. Pouring this mixture into your glasses/ramekins is much easier if you pour it into a large (heat proof) mixing cup with a spout.
Depending on which size of container you use as well as how much of the mixture you pour in, this recipe will make 6 to 8 panna cottas. While it will set up in about 6 hours, I would recommend you allow the panna cotta to chill covered in the refrigerator overnight. Finish off the panna cotta with a drizzle of honey and some pistachios when you are ready to serve it.
I absolutely loved the honey and pistachios with this panna cotta! But I also think I would love it served with balsamic strawberries. The texture of this panna cotta is silky smooth with the right amout of firmness. The taste is beyond sumptuous. To say that I was deliriously happy from crossing over the proverbial panna cotta fence would be an understatement. Hope you take a few recipe leaps of faith in the days, weeks, and months ahead too! P.S. There wasn't a drop of the Honey and Pistachio Panna Cotta in anyone's glasses.
Honey and Pistachio Panna Cotta (inspiration from the Gourmet 1997 Panna Cotta recipe)
Ingredients
1 envelope unflavored gelatin (recommend Knox)
2 Tablespoons cold water
2 cups heavy whipping cream (17-19% fat)
1 cup half and half
1/3 cup plus 1 Tablespoon caster sugar (or use granulated sugar) (Recommend India Tree Caster Sugar)
2 teaspoons vanilla
4-6 ounces honey (Recommend Savannah Bee Wildflower Honey or any other high quality honey)
1/2 cup pistachios, coarsely chopped
Directions
1. Sprinkle chopped pistachios on the bottom of 6 glasses or 8 (1/2 cup size) ramekins. Drizzle a generous tablespoon of honey over pistachios (try to cover all of the pistachios with the honey). Set aside
2. In a small saucepan, sprinkle gelatin over cold water. Let stand for 1 minute to soften.
3. Heat gelatin mixture over low heat until gelatin is dissolved. Immediately remove pan from heat.
4. In a medium or large sized saucepan, bring cream, half and half, and sugar just to a boil over moderately high heat, stirring constantly. Remove pan from heat.
5. Whisk gelatin mixture and vanilla into cream/milk/sugar mixture until blended. Note: Stir gently as more vigorous stirring will create alot of bubbles in the mixture.
6. Pour mixture into prepared glasses or ramekins. Cover and chill at least 6 hours, but preferably overnight.
7. When ready to serve, drizzle more honey on top of panna cottas and sprinkle with pistachios.
Note: This may be my new most favorite panna cotta recipe. Feel free to interchange the honey and pistachios with balsamic strawberries as another variation.
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