Sumptuous Orange-Infused Vanilla Bean Panna Cotta with Honey-Roasted Almonds

Allergens

Tree Nuts (Almonds)

Ingredients

• 2 cups heavy cream
• 1/2 cup sugar
• 1 vanilla bean, split lengthwise
• 1 tablespoon orange zest
• 2 teaspoons unflavored gelatin powder
• 1/4 cup cold water
• 1/2 cup honey
• 1 1/2 cups almonds
• Pinch of sea salt

Instructions

1. In a saucepan, combine heavy cream, sugar, and vanilla bean seeds heat gently until sugar dissolves. Remove from heat and let steep for 30 minutes.
2. In a small bowl, sprinkle gelatin over cold water and allow to soften for 5 minutes.
3. Strain the cream mixture into another saucepan, discarding the vanilla bean. Heat gently, then whisk in softened gelatin until dissolved. Stir in orange zest.
4. Pour the cream mixture into individual ramekins or a single mold and refrigerate for at least 4 hours or until set.
5. Preheat oven to 350°F (175°C). Spread almonds on a baking sheet, drizzle with honey, sprinkle with sea salt, and toss to coat. Bake for 12 15 minutes or until golden brown, stirring occasionally.
6. Let the panna cotta sit at room temperature for about 10 minutes before serving. Top with honey roasted almonds and enjoy!

Chef’s Insight

To enhance the orange flavor, consider using blood orange zest instead of regular oranges.

Notes

The use of fresh orange zest and vanilla bean seeds adds a depth of flavor to this recipe, making it stand out from traditional panna cotta preparations.