Cooking with FOX 7: New Year's Eve dessert
Tavel Bristol-Joseph with Emmer & Rye makes a dessert of salted panna cotta, Emmer granola, tangerine segments and local burnt honeycomb.
The recipe is as follows:
Panna Cotta
Ingredients
- 2 cups heavy cream
- 6 cups whole milk
- 12 oz sugar
- 6 gelatin sheets
- 1 tbl salt
Method
- Bloom gelatin in water
- Boil half the milk with sugar
- Add gelatin to hot milk
- Add remaining milk and cream
- Strain
- Place in bowls
- Refrigerate
Granola
Ingredients
- 3 cup oats
- 1 cup bran
- 3 T sugar
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup pecans
- 1/2 cup dried fruit
- 1/3 cup honey
- 1/2 cup butter
- 1/4 cup Benie seeds
- 1/4 cup egg white
Method
- Put everything in a bowl and mix.
- Place in a lined sheet pan.
- Bake at 350 for 10 minutes. Stir, and bake for another 5 minutes. If necessary add an additional 5 minutes
Burnt Honeycomb
Ingredients
- 1 1/2 cup sugar
- 4 T sugar
- 4 T water
- 3 tsp baking soda
Method
- Cook honey, sugar, and water in a pot until its amber in color.
- Whisk in baking soda. Stir until all baking soda is incorporated.
- Grease sheet tray and line sheet tray with silk pad and grease as well.
- Cool and break into pieces.