Honey Panna Cotta & Mint Green Tea Recipe (North African Feast Menu Part 5)

Ingredients
2 cups of heavy cream
4 cups of half & half
2 tbsp of Knox Gelatin
2/3 cup of honey
2 tbsp sugar
2 vanilla beans, seeds scrapped
2 navel oranges, segmented
1 tbsp of brown sugar
½ tsp cinnamon
½ cup of sliced almonds, lightly toasted
¼ cup of honey for garnish

Directions:
1. Place gelatin, heavy cream and half and half into a medium pot. Stir for a few minutes to dissolve gelatin. Set mixture on medium-high heat for 5-7 minutes, stirring all the while, but do not boil. Once mixture thickens a bit, and small foamy bubbles form., turn off heat. Add honey, sugar and vanilla. Stir well until combined.

2. Transfer cream mixture into a Pyrex liquid measuring cup, cover with foil and set over ice to cool. Once cool, pour ½ cup of mixture into each goblet or tumbler glass. Refrigerate at least 6 hours, or overnight.

3. Lightly toast almonds in a 350°F oven for 5 minutes, or until golden brown. Set aside. Store in an air-tight container until ready to serve.

4. Just before serving, remove custards from fridge.

5. Segment oranges and toss with sugar and cinnamon. Top each custard with 1 tbsp of orange mixture, and 1 tbsp of almonds. Drizzle the whole thing with honey, and serve.