Panna Cotta
Salted Honey Olive Oil Strawberry Panna Cotta
PREP 4 HOURS | COOK 10 MIN | SERVES 4
INGREDIENTS:
2 cups heavy cream
½ cup whole milk
¼ cup + 1 tsp Masseria Organic Extra Virgin Olive Oil
¼ cup orange blossom honey
1 ½ tsp unflavored gelatin (powdered)
2 tbsp cold water (for blooming the gelatin)
Pinch of sea salt
½ cup strawberries, sliced
1 tbsp honeycomb
Flaky sea salt to finish
DIRECTIONS:
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Sprinkle gelatin over 2 tbsp cold water. Let bloom for 5-10 minutes.
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In a saucepan over medium heat, gently warm the cream, milk, and honey until steaming with small bubbles around the edges, but not boiling. Remove from heat and stir in the bloomed gelatin until fully dissolved.
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Whisk in ¼ cup Masseria and a pinch of salt until smooth and fully emulsified. Let cool for 10–15 minutes, then divide into 4 ramekins or glasses. Cover and refrigerate for at least 4 hours, or until set.
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Once set, unmold the panna cotta or serve directly in the containers. Top with honeycomb, spoon over the strawberries, sprinkle with flaky salt, and finish with a drizzle of Masseria.
