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Categories:Viewed: 92 - Published at: 2 years ago
Ingredients
- 1 cup Whole Milk
- 3 cups Whipping Cream
- 1 Tablespoon Unflavored Gelatin
- 1/3 cups Honey
- 1 teaspoon Sugar
- 1 teaspoon Vanilla
- 1 pinch Salt
- 1/4 cups Shredded Coconut
- 1/4 cups Sliced Almonds
Method
- Pour milk and cream in a small sauce pan. Stir in the gelatin and let stand for 5 minutes. Over medium-high heat, stir the milk until gelatin dissolves, but do not allow it to boil (about 5 minutes).
- Add honey, sugar, salt and vanilla, then stir until the sugar dissolves. Remove from the heat and let cool slightly.
- Pour into drained and rinsed egg shells or any other dish. Cover and cool in the fridge until set, about 6 hours (I did this the night before to let it REALLY set, and then added coconut/almonds the next day).
- In a 350-degree oven, toast coconut and almonds until golden, about 5 minutes, stirring occasionally. Let cool and sprinkle on the panna cotta.
