Panna Cotta Recipe

Bloom gelatin

Sprinkle the 1.5 tsp powdered gelatin over 3 tbs cold water in a small bowl. Let sit 5–7 minutes until gelatin blooms (absorbs water and becomes spongy).

Warm dairy

In a small saucepan combine 1 cup whole milk, 1 cup heavy cream, 1.5 tbs granulated sugar, 3 tbs orange blossom honey, vanilla (0.5 tsp extract or scraped seeds), and a pinch of fine sea salt. Warm over medium-low heat, stirring occasionally, until steam rises and sugar and honey dissolve. Do not boil.

Incorporate gelatin

Remove the cream mixture from heat. Add the bloomed gelatin and whisk until completely dissolved, about 1 minute. Taste and adjust sweetness with a little more honey if desired while still warm.

Strain and chill

Strain the mixture through a fine-mesh sieve into a clean jug to remove any solids or vanilla pod. Pour the panna cotta into 4 small molds or serving glasses (approximately 4–6 oz each). Let cool to room temperature, then cover and refrigerate until set, at least 4 hours or up to overnight.

Make simple syrup

In a small saucepan combine 0.5 cup water and 0.5 cup granulated sugar. Warm over medium heat, stirring until sugar dissolves. Bring to a gentle simmer for 1 minute, then remove from heat and cool to room temperature.

Mix sorbet base

In a bowl combine 1 cup fresh blood orange juice, the cooled simple syrup, 1 tbs fresh lemon juice, and 1 tsp orange liqueur (optional). Taste and adjust balance: sorbet should be bright and slightly tart.

Chill and churn

Chill the sorbet base thoroughly in the refrigerator until very cold, about 1 hour. Freeze in an ice cream maker according to manufacturer instructions until a soft-sorbet texture is reached. If you don't have an ice cream maker, pour into a shallow metal pan, freeze, and every 30 minutes scrape with a fork to break up crystals until smooth (about 3–4 cycles).

Harden briefly

Transfer sorbet to an airtight container and freeze 30–60 minutes more to firm slightly before serving so it scoops cleanly.

Prepare batter

Preheat oven to 350°F (175°C). In a small bowl whisk together 3 tbs all-purpose flour, 3 tbs powdered sugar, a pinch of salt, and 0.5 tsp orange zest. Whisk in 2 tbs melted butter, 2 tbs orange blossom honey, and the lightly beaten egg white until a smooth, thin batter forms. Batter should be pourable but not too runny; rest 5 minutes.

Bake and shape

Line a baking sheet with parchment paper or a silicone mat. Drop tablespoon-sized rounds of batter spaced well apart and spread thinly with the back of a spoon to about 3–4 inch discs. Bake 6–8 minutes until edges are golden brown. Work quickly: when discs come out of oven (still pliable), use a spatula to lift one and drape over a rolling pin or the handle of a wooden spoon to form a curved tuile. For flat crisps, let cool on the sheet. Repeat with remaining batter. If cookies harden before shaping, return to oven for 10–15 seconds to soften.

Cool

Let shaped tuiles cool completely on a rack; they will crisp as they cool. Store in an airtight container until plating.

Unmold (if applicable)

If you used molds, briefly dip the bottoms of the panna cotta molds in warm water (1–2 seconds) to loosen edges, then invert onto serving plates or shallow bowls. If set in glasses, serve directly in glass.

Portion sorbet and plate

Use a small scoop or spoon to place a quenelle or small scoop (about 2 tbs) of blood orange sorbet beside or on top of the panna cotta.

Add tuile and garnish

Lean a honey tuile against the panna cotta or position on the plate for height. Garnish with thin blood orange slices or supremes and microgreens or mint leaves. Drizzle a little extra orange blossom honey (about 1 tsp divided) over the panna cotta or plate for shine and aroma.

Serve

Serve immediately so the sorbet remains cold and the tuile stays crisp.