Certain days each year just feel nostalgic. September is full of them for me. It is the month the Hubster and I started dating, as well as the month we said “I do” four years later.
This year the nostalgia is hitting me hard, but in a good way.
The beginnings of fall, a season that I have to admit is more beautiful in the East, remind me of our September wedding. Our colours mimicked the season and though it was still hot, the long summer days had begun their decline to winter.
Honey and Vanilla Bean Panna Cotta
1 cup whole milk
1 Tbsp unflavoured powdered gelatin
3 cups whipping cream
1/3 cup honey plus more for drizzling
1 vanilla bean, sliced lengthwise, seeds scraped out
pinch of salt
toasted hazelnuts for garnish, chopped
Place milk and gelatin in a small bowl and let sit about five minutes until gelatin softens. Pour mixture into a saucepan over medium heat and stir until gelatin dissolves, about another five minutes. Do not allow milk to boil. Stir in whipping cream, honey, vanilla bean and seeds, and salt and continue to heat until tiny bubbles start to form around edges. Remove from heat. Pour mixture through a sieve then divide equally into glasses, ramekins or small bowls. Refrigerate until firm. Time will vary based on size of container used. I used small 5 oz glasses and they took about four hours to set. Before serving, garnish with toasted hazelnuts and a drizzle of honey.