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Father’s Day Panna Cotta

Thankfully, this was a success. I’ve made successful egg custards in my life (mostly en route to making ice cream or custard pie), but I thought I’d try something new for Father’s Day. This was, in fact, incredibly easy and quick to prepare (not including chilling time).

Adapted from the one on David Lebovitz’s Site. Shameless, I am.

Father’s Day Panna Cotta (serves 6. We are but 3, but we have leftovers.)

– 4 cups organic heavy cream or coconut milk
– 1/4 cup honey (or 1/2 cup xylitol [powdered in a coffee grinder] + stevia to taste)
– 3 tsp of vanilla extract
– 1/2 tsp lemon oil (or replace the 6 tbsp of cold water with 6 tbsp cold lemon juice)
– 2 packets powdered gelatin (about 4 1/2 teaspoons)
– 6 tablespoons cold water (or lemon juice, if not using oil based flavoring)

1. Heat the heavy cream or coconut milk and honey or other sweeteners in a saucepan. Once the sweeteners are fully incorporated, remove from heat and stir in the vanilla extract and lemon oil (if using).

2. Get out your custard or serving cups. If you intend to unmold the panna cotta onto plates, oil your custard cups with a neutral tasting oil. I didn’t bother. I just chilled everything in the serving bowls and avoided unmolding at all costs. That’s a zero for presentation, but I covered with sliced strawberries and toasted pecans.

3. Sprinkle the gelatin over the cold water or lemon juice in a medium-sized bowl and let stand 5 to 10 minutes. (The gelatin must be sprinkled evenly over the entire surface area of the liquid to enusure that all the granules dissolve evenly.)

4. Pour the very warm cream mixture over the gelatin and stir until gelatin is completely dissolved.

5. Divide the mixture into the prepared cups and chill until firm (at least two hours)

6. Garnish as desired. I would have made a balsamic vinegar reduction for the strawberries, but dad is not a balsamic reduction man. Serve!

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