| 1 ¾ cups | Cream |
| ⅓ cup | Honey |
| 1 tablespoon | Chopped fresh ginger |
| 2 strips | Lemon zest, plus more for garnish |
| ⅛ teaspoon | Salt |
| 4 teaspoons | La Tourangelle Pumpkin Seed Oil |
| 1 ½ teaspoons | Gelatin |
| 2 tablespoons | Cold water |
| ½ cup | Whole milk |
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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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