Marguerite’s Dominator Honey-Vanilla Bean Panna Cotta

Ingredients:

1 cup whole milk
1 tablespoon unflavored powdered gelatin
3 cups heavy cream
1/4 cup honey
1/4 cup sugar
1 vanilla bean, split
Pinch salt

Directions:

1. Place the milk in a small saucepan and sprinkle the gelatin over it. Let stand for about 5 minutes to soften the gelatin.

2. Split the vanilla bean lengthwise and scrape out the seeds with the point of a sharp knife.

2. Put saucepan over medium heat and stir until gelatin is just dissolved. Don’t boil the milk. Add the cream, honey, sugar, vanilla bean and seeds and salt. Stir until the sugar and honey dissolve, about 5 to 7 minutes. Turn off the heat, cover and let steep for about 15-20 minutes. Remove vanilla bean pod, rinse and reserve for another use.

3. Pour mixture into a lightly greased mold, small jars or glasses. Leave some room on top of each for your various toppings.

4. Chill for at least 2 hours. Top with whatever toppings you’re using and chill again until set.

Espresso Jello
adapted from Use Real Butter

Ingredients:

4 teaspoons instant espresso powder
1/2 envelope unflavored powdered gelatin
10 ounces water
2 tablespoons light brown sugar

Directions:

1. Heat water to a boil in a small saucepan. Remove from heat and sprinkle gelatin over water. Stir until completely dissolved.

2. Add espresso powder and brown sugar and stir until dissolved. Let mixture cool. You can put it in the fridge for about 10-15 minutes to speed things up.

3. Pour cooled espresso mixture over set panna cotta and chill until jelled.

Strawberry Gelée

Ingredients:

1 cup strawberry puree
2-4 tablespoons sugar
1 tablespoon lemon juice
2 tablespoons cold water
1/2 envelope unflavored powdered gelatin

Directions:

1. Heat puree and sugar in a small saucepan just until it begins to bubble, stirring to dissolve sugar. Stir in lemon juice and remove from heat.

2. Put water in a small bowl and sprinkle gelatin on top. Let sit for 5 minutes.

3. Add fruit mixture to the bowl and stir until gelatin is completely dissolved.

4. Let gelée cool and pour over panna cotta. Chill until set.