2 Tbs water
1 1/2 tsp. unflavored gelatin
1 cup half and half
1 tsp finely grated lemon zest
½ cup sugar
2 cups buttermilk
2 tsp vanilla extract
Pour the water into a small ramekin and sprinkle with the gelatin. Let stand until gelatin softens about 10 minutes.
Heat half and half, lemon zest and sugar in a medium saucepan over medium-high heat, stirring constantly until sugar dissolves. Increase heat and bring just to a low boil stirring occasionally. Add gelatin mixture, remove from heat and stir until gelatin dissolves. Cool mixture to lukewarm stirring often. Stir in buttermilk and vanilla. Pour into 6 half pint wide mouth mason jars and refrigerate until set, about 4 hours.
2 cans Oregon Fruit Raspberries, drained reserve the juice of one can
1 tsp fresh lemon juice
1 packet unflavored gelatin
Put the reserved juice in a small bowl and sprinkle the gelatin over the top. Let stand about 10 minutes. Meanwhile heat the drained berries in a saucepan until just starting to boil. Add the lemon juice. Remove from heat and stir in the gelatin and stir until gelatin has dissolved. Put the mixture through a fine sieve and let the gelee cool to room temperature. When the panna cotta is just firming up (about an hour) Divide the gelee equally and spoon over the top of the panna cotta. Return to the refrigerator to firm up completely.
1 cup diced toasted almonds
1 ½ Tbs. flour
1 Tbs finely grated orange zest
dash fine salt
3/8 cup white sugar
1 Tbs half and half
1 Tbs light corn syrup
2 ½ Tbs unsalted butter
2 ounces semi sweet chocolate chips (opt)
Place a rack in the center of the oven and preheat to 350degrees. Line a baking sheet with a silicone baking mat or parchment paper.
In a food processor, pulse the almonds until finely chopped. In a bowl, stir together the nuts, flour, zest and salt. In a small saucepan, add the sugar, half and half, corn syrup, and butter and cook over medium heat (stirring occasionally) until sugar is dissolved and it comes to a rolling boil; continue to boil for 1 minute. Pour into almond mixture and stir just to combine.
Scoop a little batter (1/2 to 1 tsp) onto the prepared baking sheets, leaving about 4 inches between each cookie because they spread out a lot.
Bake one pan at a time for 10 minutes rotating after 5 minutes. Cookies should be thin and evenly brown. Remove the parchment or mat from the baking sheet. Allow to cool completely on the mat or remove while soft and role into a tube. When all the cookies are baked and cool, melt the chocolate in the microwave and dip the bottom half of the cookies in chocolate. Allow to cool completely for the chocolate to harden. Serve along side the Panna Cotta.
Tags: Buttermilk Panna Cotta, Florentine Tuile, Raspberry Gelee