Yummy honey panna cotta

March 19, 2009 4:28:31 PM PDT
Yummy honey panna cotta with panzanella of blackberries and buckwheat cookies!


  • 2 cups heavy cream
  • 1/4 cup +1 tbs honey
  • 1/8 tsp salt
  • 2 tsp gelatin powder
  • 2 tbs cold water
  1. Bloom the gelatin in the cold water. Heat 1/2 the cream up to just below scalding with the honey and the salt. Melt the bloomed gelatin in the cream, and then slowly stir in the other 1/2 of the cream with a spatula. Divide the panna cotta mixture between 3 ounce paper drinking cups or 6 nonstick muffin cups. Cover with a sheet of plastic wrap, and refrigerate until set- at least 4 hours.
Buckwheat Cookies


  • 1/2 cup buckwheat flour
  • 1/2 cup all-purpose flour
  • 1/3 cup sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 stick cup unsalted butter cold, cut into small cubes
  • 1 egg yolk
  1. Place all of the dry ingredients in a food processer and pulse a few times to combine. Sprinkle the butter cubes evenly over the dry ingredients, and pulse until the mixture looks crumbly and the butter almost disappears. Add the egg yolk, and pulse until the dough starts to clump together, but is still a bit crumbly.

  2. Turn the dough out on to a floured surface. Divide the dough into 3 sections, and roll each section into a 1/4-1/2 inch thick rope. Transfer to a baking sheet, wrap in plastic wrap. Chill in the freezer for 30 minutes or until firm.

  3. Cut the dough ropes into 1/4 inch slices, and place the rounds, spaced 1/2 inch apart, on a lightly greased or parchment paper lined baking sheet. Bake at 325 degrees until the cookies have puffed slightly, and are a medium golden color.

  4. Cool completely before using an offset spatula to remove the cookies from the sheet. store in an airtight container until ready to use.
To assemble panzanella


  • 1 pint of blackberries, picked over
  • 1 tsp lime juice
  • 2-3 tbs sugar, depending on the sweetness of the blackberries
  • 6 large basil leaves, washed and dried
  • black pepper in a pepper mill
  1. Toss the blackberries with the lime juice, sugar. let sit for 1 hour at room temperature to mascerate. Tear the basil leaves into small pieces, and toss into the bowl with the blackberries and 1.5 cups of buckwheat "croutons". With a large spoon, toss the mixture lightly to slightly moisten some of the buckwheat cookies.
To plate:
Unmold the panna cotta onto a dessert plate, slightly off-center. Divide the panzanella mixture among the plates next to the panna cotta. crack black pepper (a twist or two will do fine) over the plate and serve.