Yields:
4 Servings
Difficulty: Difficult
Prep Time: 20 Mins
Cook Time:
25 Mins
Total Time:
45 Mins
Irish moss is found along the Atlantic coasts of North America and Europe, but it gets its name because, during the potato famine in Ireland, it was a critical source of food for many. ย Now, it’s enjoyed in beverages in the Caribbean and is used as a thickener in many desserts, which is how it’s used here. ย It’s extremely nutritious and contains nearly 100 essential minerals. ย So clearly we had to even out all that healthiness with some heavy cream and whiskey!
Ingredients
Adjust Servings
Instructions
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First we're going to make our coral tuile. These look fancy but are super easy to make. You'll want about 3 parts water to 2 parts oil (I used 3 cups of water and a little over 2 cups of oil). Sprinkle in your flour, add a pinch of salt, and whisk until combined. You can now add food colouring (about 10 drops) if you plan to color your tuile. Preheat a non-stick pan over medium heat. Pour a small amount of your batter into the pan. You barely want to cover the bottom of the pan (think of it like a crepe...it should be a thin layer). Sit and wait. Once the bubbles (evaporating water) stop forming, remove the pan from the heat, drain off any excess oil, and gently drain your tuile over a paper towel. Play around with small amounts of batter to get interesting shapes, or simply break apart a large one. Fun with tuile!
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For the simple whiskey-honey sauce, combine melted butter, whiskey, honey and brown sugar. Bring to a boil and cook until thickened...almost to a caramel stage but not quite.
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For the Panna Cotta: Place the cream, vanilla, whiskey, honey and yogurt in a pan and bring slowly to a boil, then remove from the heat. In another pan, bring milk and Irish Moss to a boil and simmer until the milk becomes slightly thickened (about 7 minutes). It is important that the milk is not allowed to become too thick at this stage or your pan cotta will set too firmly and you won't get the creamy texture you want. Combine the two liquids then pass the mixture through a strainer several times until smooth. Lightly oil ramekins or cups or whatever you plan on molding or serving your panna cotta in, fill 3/4 of the way, cover with cling wrap (to prevent a film from forming), then let it set in the fridge for at least 8 hours (overnight works too). Pro tip: If you plan on plating your Panna Cotta outside of its container...and it won't come out... which will happen as you invent new curse words... do two things: Run a thin blade around the outside of your Panna Cotta. Then, to release the bottom, place the container in a bowl of hot water for about 10 seconds, and it'll pop right out! Top with raw honey comb, whiskey-honey sauce, and coral tuile. This recipe can be made up to two days in advance. Enjoy!
- To make vegan, use coconut or almond milk, vegan yogurt, and raw sugar. Omit honey (I'd sub in date syrup, which would be delicious!)
