A dessert that doesn't require an oven.
. The assignment was to photograph desserts, and I wanted to do something that sounded way more sophisticated than the Wegman’s cupcakes my classmates would shoot. . I found a beet and pomegranate panna cotta recipe while scouring “beautiful desserts” on Pinterest . The dark pink colors would impress my professor for sure. After photographing my creation, I finally tried it and...it was horrible. The earthiness of the beets overpowered everything, and I thought I hated panna cotta forever.
Fast forward five years to me moseying around the Test Kitchen looking for a 3 p.m. snack, and there was Claire Saffitz’s new recipe forIt was mildly inappropriate to eat three servings worth of this jiggly wonder, but I did so anyway because in college I also used to say YOLO a lot. The combination of creamy-tangy ricotta and the warming sweetness from the vanilla and drizzle of honey got to me. I was ready to make panna cotta again.
Even though it sounds like a fancy, complicated Italian delicacy, it’s REALLY easy to make. I’m not just saying that because I work at a food magazine. There is no part of this recipe that requires your oven to be turned on, and it’s covered in fresh-from-the-farmers’-market nectarines and honey.—you know the ones that have the same packaging they did in 1950—into a ¼ cup of cold water. The gelatin dissolves for 10 minutes while you prep everything else.
Oil a dish for the panna cotta—Claire used a Pyrex pie dish but I used a cake pan, both work! Pour the panna cotta into the pan and let it chill in the fridge. After four hours have gone by and you’ve given yourself a motivational pep talk about how you’re totally going to nail flipping the panna cotta out of the pan, put your serving plate or platter on top of the dish you were chilling it in, and flip! Because you oiled the dish earlier, the panna cotta should come out super easily.
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