Charred Citrus and Honey Panna Cotta with Crispy Tuile

Dessert | 4 servings

Caramelized citrus peel brings a bittersweet depth that plays beautifully against the Gold Rush's sweet honey notes, while the panna cotta's silky texture echoes the cocktail's smooth finish. A delicate honey-sweetened custard is the perfect vehicle for the charred citrus, while crispy tuile cookies add textural refinement. This is a dessert that feels restaurant-quality and sophisticated, yet surprisingly approachable.

Ingredients

• 1 cup heavy cream
• 1/2 cup whole milk
• 1/3 cup honey, divided
• 1 teaspoon unflavored gelatin
• 3 tablespoons cold water
• 2 lemons and 1 grapefruit
• 2 tablespoons sugar (for caramelizing)
• 2 tablespoons honey (for caramelizing)
• 1/4 cup all-purpose flour (for tuile)
• 2 tablespoons honey (for tuile)
• 2 tablespoons butter, melted
• 1/4 cup sliced almonds

Instructions

1. Sprinkle gelatin over cold water and let sit for 5 minutes.
2. Heat cream, milk, and 1/3 cup honey gently until steaming. Remove from heat and add softened gelatin, stirring until dissolved.
3. Divide mixture among four glasses and refrigerate for at least 4 hours until set.
4. For charred citrus: Peel lemons and grapefruit with a vegetable peeler to create strips. Blanch strips in boiling water for 3 minutes, drain, and pat dry.
5. In a skillet, combine 2 tablespoons honey and 2 tablespoons sugar. Heat until bubbling. Add citrus peels and stir constantly for 3-4 minutes until caramelized and charred slightly. Set aside.
6. For tuiles: Preheat oven to 350°F. Mix flour, 2 tablespoons honey, melted butter, and a pinch of salt. Drop small spoonfuls on parchment, top with almonds.
7. Bake for 5-7 minutes until golden. Cool on sheet for 2 minutes, then transfer to wire rack.
8. Top panna cotta with charred citrus and serve with a tuile cookie.