Pour milk into sauce pan. Sprinkle gelatin onto milk. Allow to bloom
for 5 minutes. Should look wrinkly when done. Over low heat, stir
until gelatin dissolves completely. Add honey and stir until honey
completely dissolves. 30 seconds. Mixture should be warm, not hot.
Remove from heat. Pour in, cream, almond extract and salt. Mix well.
Divide among 6 ramekins and refrigerate for at least 4 hours. Can be
kept for several days. When ready to serve, top with toppings of your
choice.
Originally Submitted
2/18/2024
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