Serves: 6 / Prep-time: 3.5 hours, cook-time: 25 minutes
- 4 Tbsp of whole milk
- 2 Tbsp of gelatin
- 2 and 1/2 cups of whole milk
- 2 C of heavy cream
- 5 cloves garlic diced
- 1/2 C of sugar
- 1/4 C of toasted pine nuts or hazelnuts
- 1 C of honey
- 1/2 C of Marsala wine (sweet)
Mix 4 Tbsp of milk and gelatin in a bowl and set aside.
Heat the rest of the milk, cream, and sugar to a simmer. Add the milk/gelatin mix and stir until all is dissolved (usually abut 8 mins). Reduce the heat and let the mixture cool (about 20 mins).
Pour the mixture equally among 6 dessert bowls and allow to sit for about two hours in the refrigerator.
After three hours In a small pot, add the 1/2 C of wine and allow it to simmer over low heat and reduce by a third.
Add in the honey and nuts, stir, and simmer lover low heat for about five mins.
Remove dessert bowls with the Panna Cotta from the refrigerator and add the honey, wine, and nut mix on the top of all six evenly.
Place back in the refrigerator and allow to cool and set for about one hour before serving.