FOR THE PANNA COTTA:
1 ½ cups heavy cream
1 ½ cups + 2 tsp half and half
⅓ cup sugar
1 rounded tablespoon tulip poplar honey
¼-½ tsp Spicewalla Golden Milk spice blend
1 tbsp unflavored gelatin
FOR THE HONEY BOURBON SAUCE:
½ cup water
4 tbsp sugar
2 tbsp honey
Crushed seeds of 2 cardamom pods
4 tbsp bourbon
Approximately 2 tbsp half and half
Crushed pistachios for topping (or Trader Joe’s sesame honey cashews)
- Sprinkle a tbsp of gelatin over the 2 tsp of half and half to bloom for 5 minutes.
- Pour the cream and half and half in a pot to warm with the sugar. Keep the heat low, as you don’t want the cream to simmer or boil.
- Stir until sugar dissolves. Then add the honey (use whatever kind of honey you have on hand) and stir to dissolve.
- Sprinkle the Spicewalla golden milk spice and stir again. Once the sugars and spice are incorporated, take off heat and stir in the gelatin.
- Place back on low heat, stirring to completely dissolve the gelatin. Be careful to not overheat the cream as it will ruin the thickening power of the gelatin.
- Take a little bit of the cream between your fingers to test if gelatin is completely dissolved.
- Either use a non-stick spray or other way of greasing your ramekins. Pour the cream evenly into 4-6 ramekins depending on size. Cover and refrigerate 2-4 hours if serving in ramekin or overnight if loosening and inverting onto a dessert plate.
for the sauce:
- Heat ½ cup water, sugar, and honey along with the crushed cardamom seeds. Boil until sugar dissolves and liquid reduces and begins to thicken. Add the bourbon and simmer some more.
- Once it is not too watery, stir in the half and half. Add more if you desire a creamier sauce. Refrigerate the sauce until ready to serve.
- You can serve the panna cotta in the ramekins themselves or loosen and invert onto dessert plates. In order to do that, pour hot water into a large bowl. Take ramekins out of the refrigerator and loosen edges carefully with a sharp knife. Place ramekins in the hot water in 3 second intervals to loosen the bottom. Place a dessert plate over the ramekin and invert, tapping the bottom and sides. If it does not come out, repeat the above steps.
- Drizzle the sauce over the panna cotta and top with crushed nuts before serving.