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This week we’re heading to North African for the flavors inspired by Morocco, Tunisia and Algeria.
We’ve planned a menu just for you from the appetizer all the way down to the dessert! This week we’re throwing a “”progressive meal””. So check back each day this week to get the next course of the menu.
See The Full Menu Here:
HONEY INFUSED PANNA COTTA WITH ROASTED APRICOTS AND TOASTED ALMONDS
Serves 8
Ingredients
2 cups of heavy cream
4 cups of half & half
2 tbsp of Knox Gelatin
2/3 cup of honey
2 tbsp sugar
2 vanilla beans, seeds scrapped
2 navel oranges, segmented
1 tbsp of brown sugar
½ tsp cinnamon
½ cup of sliced almonds, lightly toasted
¼ cup of honey for garnish
Method:
Place gelatin, heavy cream and half and half into a medium pot. Stir for a few minutes to dissolve gelatin. Set mixture on medium-high heat for 5-7 minutes, stirring all the while, but do not boil. Once mixture thickens a bit, and small foamy bubbles form., turn off heat. Add honey, sugar and vanilla. Stir well until combined.
Transfer cream mixture into a Pyrex liquid measuring cup, cover with foil and set over ice to cool. Once cool, pour ½ cup of mixture into each goblet or tumbler glass. Refrigerate at least 6 hours, or overnight.
Lightly toast almonds in a 350 degree oven for 5 minutes, or until golden brown. Set aside. Store in an air-tight container until ready to serve.
Just before serving, remove custards from fridge.
Segment oranges and toss with sugar and cinnamon. Top each custard with 1 tbsp of orange mixture, and 1 tbsp of almonds. Drizzle the whole thing with honey, and serve.
20 Comments
PEOPLE THEY KNOW WHAT THEY ARE DOING!!
I think I'm in love with your videos
Hey, What can I use in place of gelatine? I'm vegetarian.this looks so yummy want to be able to eat it!!! -3
Amazing video! Beautiful looking food and I can't wait to try the North African cuisine myself!
OMG!!! I really do luv u….. Lol 2nd video & I subscribed you're amazing!! 😉
the last time i tried making panna cotta, the cream and milk separated and the texture isn't really nice. i don't know what went wrong 🙁
hmmm, I have heard of this happening when the gelatin isn't dissolved properly. It really needs a good 5-7 minutes to dissolve before continuing with the rest of the recipe. If you rush it, I think that can cause the separation. 🙁 Def worth retrying since it is such a yummy dessert! 🙂
okay i'll try it again 🙂 yours looks really nice!
hi, what can i use if i can't find a substitution for half and half? do i just mix milk and heavy cream together? thanks!
What's the substitute for heavy cream ?
Hey Beth pls lemme know wat can I use instead of heavy cream….. Is double cream the same as heavy cream ?
Yes, sorry in the US we call it heavy cream. It's the same thing 🙂
the are vegan gelatine in the market now, maybe you can find that in bigger stores 🙂
For panna cotta, when you put it in the fridge, does the plastic wrap have to touch the cream?? I forgot if it forms a skin or not. Thanks!
Can we use normal milk?
I love your demonstration so easy to follow.
isnt there a gelatin made up from plant's extract?
You can substitute gelatine with agar agar, it's vegetarian..
Hey Beth. I am Maimouna and I'm a huge fan. I really enjoy your videos. I've even tried recreating some of your recipes and came it out really well and I loved it. But I've been shying away from making the ones that involve the standing mixer because I don't have. So, my question is can I just use a regular mixer? Also, I don't eat pork. Can you recommend something in place of the gelatin. Thanks
Looks like yogurt