LEON’S FULL SERVICE HONEY PANNA COTTA

Rachel Wright, pastry chef at Leon’s Full Service, created this honey panna cotta recipe to take advantage of local honey and fresh fruit. She uses honey from Circle M farms and for our photo, garnished the panna cotta with hyperseasonal fresh figs and chopped pistachios. She suggests you can top the panna cotta with granola, whipped cream or whatever crunchy and fruity things you prefer.

This panna cotta will set perfectly and makes a very tart and refreshing dessert.

3/4 cup cold water

3 (1/4-ounce) packages unflavored gelatin

2 cups heavy cream

3/4 cup honey, plus extra for garnish

2 cups whole fat buttermilk

1/2 cup fresh squeezed lemon juice

1/2 cup sour cream

1 tablespoon vanilla

1/2 teaspoon salt

Fruit and chopped nuts, for garnish

In a measuring cup, sprinkle water with gelatin. Let sit 5 to 10 minutes.

While gelatin is softening, in a medium saucepan, combine cream and honey over low heat. Warm just until bubbles appear on the side of the saucepan. Remove from heat and stir in gelatin mixture.

In a medium bowl, whisk together buttermilk, lemon juice, sour cream, vanilla and salt. Whisk in gelatin-honey mixture. Divide mixture between 8 serving dishes. Refrigerate at least 8 hours. When ready to serve, garnish with fruit and nuts, if desired, and drizzle with honey. Serves: 8

Per serving: 376 calories (percent of calories from fat, 59), 4 grams protein, 36 grams carbohydrates, trace fiber, 26 grams fat (16 grams saturated), 90 milligrams cholesterol, 236 milligrams sodium.

Adapted from a recipe provided by Rachel Wright, pastry chef of Leon’s Full Service.

TORI ALLEN PR / STYLING BY RACHEL WRIGHT CONTRIBUTED BY Leon’s Full Service Honey Panna Cotta.