DESSERT OF THE MONTH

Liquid Gold

Honey and vanilla make this silky Panna Cotta with Caramelized Almonds a treat

worth the cheat. RECIPE HUGO ST-JACQUES | PHOTOGRAPHY TANGO | FOOD STYLING LAURE CORTEN

INGREDIENTS

MAKES 4

Panna Cotta

2 tsp plain gelatin ⅔ cup 35% whipping cream ¼ cup honey ½ tsp vanilla 1 cup plain Greek yogurt

Caramelized Almonds

¼ cup coarsely chopped almonds 2 tbsp honey

DIRECTIONS

Panna Cotta Pour 2 tbsp water into small bowl; sprinkle gelatin over top. Let stand for 5 minutes. In saucepan, combine cream, honey and vanilla; heat over medium heat until small bubbles form near edge, about 10 minutes. Reduce heat; whisk in gelatin mixture, stirring until dissolved. Remove from heat. Let cool slightly; stir in yogurt. Divide mixture among four 1-cup ramekins. Cover with plastic wrap; refrigerate until set, about 4 hours. (Make ahead: can be refrigerated for up to 2 days.)

Caramelized Almonds Preheat oven to 350°F. In bowl, combine almonds and honey; spread on parchment paper-lined baking sheet. Bake until almonds are caramelized, about 10 minutes. (Make ahead: can be stored in an airtight container at room temperature for up to 1 week.)

To serve, run knife around inside edge of each ramekin; turn out onto plate. Garnish with almonds and drizzle with honey.

tip

For an extra wow, garnish with shards of sesame brittle: melt sugar in a small pot over medium heat; stir in sesame seeds. Pour onto baking sheet; let harden and break into shards.

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