Honey, Ginger Panna Cotta with Pumpkin Seed Oil

1 ¾ cupsCream
⅓ cupHoney
1 tablespoonChopped fresh ginger
2 strips Lemon zest, plus more for garnish
⅛ teaspoonSalt
4 teaspoonsLa Tourangelle Pumpkin Seed Oil
1 ½ teaspoonsGelatin
2 tablespoonsCold water
½ cupWhole milk


Pour the cream, honey, ginger, lemon zest and salt in a sauce pan and bring to a boil over medium heat. Careful not to let the cream boil over.

Remove from heat, cover and let steep for one hour.

Pour about 1/2 teaspoon of pumpkin oil into each of eight 2- to 3-ounce ramekins.

Sprinkle the gelatin over the cold water and let stand for 5 minutes.

Meanwhile pour the milk into the cream mixture and strain.

Slowly pour cream mixture over gelatin while stirring.

Divide liquid evenly in the ramekins. Cover and refrigerate for 4 hours or overnight.

To unmold, turn upside down on plate and tip and jiggle until the panna cotta comes out.

Makes 8 servings.

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