Panna Cotta con Caffè Pecan

gluten free

Authoradmin
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Yields8 Servings
 1 cup whole milk
 1 ¼ tbsp unflavored powdered gelatin
 3 cups heavy cream
  cup wildflower honey
 1 tbsp sugar
 ½ cup Texas Pecan Cofffeeprepared slightly strong, cooled to room temp
 2 pinches fine sea salt
Garnish
1

Place the milk in a small bowl. Sprinkle the gelatin over. Let stand for 3 to 5 minutes to soften the gelatin.

2

Pour milk mixture into a heavy saucepan and stir over medium heat just until the gelatin dissolves but the milk does not boil, about 5 minutes.

3

Add the cream, honey, sugar, coffee and salt. Stir until the sugar dissolves, 5 to 7 minutes.

4

Remove from the heat.

5

Pour into 6 ramekins and cool slightly. Refrigerate until set, at least 6 hours.

6

Top with Bacon Candy slice.

Ingredients

 1 cup whole milk
 1 ¼ tbsp unflavored powdered gelatin
 3 cups heavy cream
  cup wildflower honey
 1 tbsp sugar
 ½ cup Texas Pecan Cofffeeprepared slightly strong, cooled to room temp
 2 pinches fine sea salt
Garnish

Directions

1

Place the milk in a small bowl. Sprinkle the gelatin over. Let stand for 3 to 5 minutes to soften the gelatin.

2

Pour milk mixture into a heavy saucepan and stir over medium heat just until the gelatin dissolves but the milk does not boil, about 5 minutes.

3

Add the cream, honey, sugar, coffee and salt. Stir until the sugar dissolves, 5 to 7 minutes.

4

Remove from the heat.

5

Pour into 6 ramekins and cool slightly. Refrigerate until set, at least 6 hours.

6

Top with Bacon Candy slice.

Panna Cotta con Caffè Pecan