|1 ¾ cups||Cream |
|1 tablespoon||Chopped fresh ginger|
|2 strips ||Lemon zest, plus more for garnish|
|4 teaspoons||La Tourangelle Pumpkin Seed Oil|
|1 ½ teaspoons||Gelatin|
|2 tablespoons||Cold water|
|½ cup||Whole milk|
Pour the cream, honey, ginger, lemon zest and salt in a sauce pan and bring to a boil over medium heat. Careful not to let the cream boil over.
Remove from heat, cover and let steep for one hour.
Pour about 1/2 teaspoon of pumpkin oil into each of eight 2- to 3-ounce ramekins.
Sprinkle the gelatin over the cold water and let stand for 5 minutes.
Meanwhile pour the milk into the cream mixture and strain.
Slowly pour cream mixture over gelatin while stirring.
Divide liquid evenly in the ramekins. Cover and refrigerate for 4 hours or overnight.
To unmold, turn upside down on plate and tip and jiggle until the panna cotta comes out.
Makes 8 servings.