The Charlie Awards is like the Academy Awards for the Twin Cities’ food industry. Carrie Riggs is the Executive Pastry Chef and Production Manager for Alma in Northeast Minneapolis. She is up for the Outstanding Pastry Chef award. She stopped by with one of her recipes showing us exactly why she is in the running.
Honey Panna Cotta Recipe
by Carrie Riggs of Restaurant Alma
Makes 3-4 servings
2 ¼ c Cream
¾ c Milk
½ c honey
3 sheets leaf gelatin
First bloom your gelatin in cold water until it softens quite a bit. Remove from water, squeeze out
the excess water and set the gelatin aside.
Combine your cream, milk, honey and a pinch of salt in a pot. Warm over low heat. Gently warm
until the honey is dissolved and you can see little bubbles forming around the edge of the pot. It
only needs to be hot enough to dissolve the gelatin. Don’t allow it to boil.
Once the dairy mixture is warm and the honey is dissolved, stir in the gelatin.
Pour into desired containers and chill in the refrigerator overnight.
Decorate as desired!
Bonus! For a different flavor try steeping the milk with tea, nuts, cereal, etc. To do this combine
all your dairy and honey in a pot. Add your flavoring element. Warm gently until the honey
dissolves. Remove from heat and allow to steep for 5-30 minutes, depending on the desired
strength of flavor. Then strain. Return to heat to rewarm the mixture. Once warm add the gelatin
and pour into desired containers. Chill overnight.