Recipe: Cyrano’s Café’s Creamsicle Panna Cotta
July’s heat calls for cool treats, like those created by Cyrano’s owner and pastry chef Carolyn Downs, whose sweets menu features an upscale version of a summertime classic you’ll remember from childhood: the Creamsicle, here reimagined as panna cotta. The silky custard brings the cold and creamy, while the Orange Crush syrup adds vibrant color and sugary nostalgia for a dessert that tops any you’ll get from an ice cream truck.
Creamsicle Panna Cotta
Courtesy of Cyrano’s Café’s Carolyn Downs
10 servings
1 cup whole milk
1 Tbsp. powdered gelatin
1 whole vanilla bean, scraped
1/3 cup honey
½ cup plus 1 Tbsp. sugar
3 cups heavy cream
1½ cups Orange Crush soda
Whipped cream
10 mint sprigs
• Combine the whole milk, gelatin and vanilla bean in a saucepan and let steep for 5 minutes.
• Heat the milk mixture over low heat until it is warm to the touch.
• Add the honey and 1 tablespoon sugar and heat until the mixture is simmering.
• Add the heavy cream and heat until it is hot to the touch and the sugar and honey have melted.
• Pour ½ cup of the panna cotta into individual ramekins or serving dishes, leaving room at the top. Chill in the refrigerator for 4 hours.
• Meanwhile, combine the orange soda and ½ cup sugar in a saucepan and bring to a boil.
• Reduce by almost half or until the mixture becomes syrupy. Allow to cool completely.
• Spoon about a 1/4–inch layer of the syrup into each ramekin.
• Top each panna cotta with a dollop of whipped cream and garnish with a sprig of mint.
Tags : Recipes, Places, Restaurants
Most Recent
Burger 809 is taking over the Citygarden Terrace View space in downtown St. Louis this spring
Burger 809 gained popularity in the St. Louis food scene with two …