Recipe Image
Carol Kicinski
This red, white and blue decorated Honey Panna Cotta is perfectly patriotic for a Memorial Day dessert.

Celebrate Memorial Day with a gluten-free treat

Author Byline Image   While my husband is outside making fire, fighting off mosquitoes the size of hummingbirds and being a he-man at the barbeque this weekend, I plan to be in the house doing “the woman’s work” of making side dishes and dessert for Memorial Day.
   I know I should be offended by this concept that my hubby is the only one in the family capable of manning the grill but let me tell you a secret, I would rather stay inside, nice and cool, bug-free and look like I am working hard, taking lots of credit when in fact nothing could be further from the truth. I am all about simple with lots of “wow” factor.
   Take this cool and refreshing dessert, just
Gluten-Free Honey Panna Cotta
Serves 6
3 tablespoons water
1 packet (.25 ounces) unflavored gelatin
2 cups almond milk
⅓ cup honey plus more for serving
Pinch of kosher or fine sea salt
1 pint berries
6 mint springs for garnish, optional
   In a small bowl, stir together the water and gelatin and let sit for 5 minutes. Meanwhile, put the almond milk, honey and salt in a medium saucepan and bring just to a boil over medium-high heat. Microwave the gelatin for 10 second on high power and stir into the milk/honey mixture.
   Lightly oil six 4-ounce ramekins and then ladle the milk/honey mixture into them. Refrigerate until cold and firm, about 4 hours.
   To un-mold, run a sharp knife around the edge of each ramekin and place in a bowl of very warm water for 10 to 15 seconds. Place a plate on top of the ramekin and invert. Scatter some berries around the panna cotta and drizzle with some additional honey.
the thing after a heavy meal. It is a gluten-free, dairy-free, honey panna cotta. It seems fancy-schmancy, but in fact, it takes just a few minutes of active work and the rest of the time, the fridge does all the work for you!
   In this recipe the honey is not only the sweetener
but the flavoring agent so it is important to use good quality honey. I also use almond milk but you can use any kind of milk you like. Topped with a handful of sweet/tart berries and another drizzle of honey, this dessert is a symphony of tastes and textures.