Honey Panna Cotta With Fresh Berries And Candied Spiced Walnuts
6 portions, 5-oz. servings
- ¼ cup Cool Water
- 1 Envelope Unflavored Gelatin
- 2 cups Dannon® Pro Vanilla Yogurt
- 2 cups Low-Fat Buttermilk
- ½ cup Sugar
- ½ Lemon, Juiced
- Zest of 1 Lemon
- 6 tbsp. Honey
- 12 oz. Assorted Fresh Berries
Soak gelatin in listed water for 5 minutes. While gelatin is soaking, slowly heat ½ of the listed buttermilk and sugar over medium heat in a saucepan to just below boiling point.
Combine remaining buttermilk, yogurt, lemon and zest together in a stainless steel bowl. Blend together well.
Add gelatin mixture to warm buttermilk and thoroughly blend in. Slowly stir in warm and cold mixtures together until well incorporated.
Divide the mix evenly in 6 service glasses of your choice. Cover and allow to set up under refrigeration for 6 hours.
At service, top chilled panna cotta with 1 tbsp. of honey each, then 2 oz. of mixed fresh berries and top with candied spiced walnuts. Garnish with a fresh sprig of mint.
CANDIED SPICED WALNUTS
- 2 cups Water
- 8 oz. Walnut Halves
- ½ cup Powdered Sugar
- 2 tsp. Kosher Salt
- ¾ tbsp. McCormick® Cajun Spice
Combine sugar, salt and Cajun Spice in a stainless steel bowl. Bring water to a boil in a small pot. Add walnuts and allow to blanch for 45 seconds. Immediately drain water from walnuts through a strainer and shake off excess water well.
Add walnuts to sugar mixture and mix together with a rubber spatula, insuring all nuts are well and evenly coated.
Spread nuts evenly one layer high on a silicone mat (or parchment paper) lined sheet pan. Roast in a pre-heated 350ºF oven for 12-15 minutes until deep golden brown. Allow to cool completely for service.