GATHER JOURNAL

Photograph by Gentl and Hyers Food Styling by Maggie Ruggiero Prop Styling by Theo Vamvounakis
    

Coconut Panna Cotta with Lovage Syrup

Desserts from Issue 6 – Fall / Winter 2015 – Magic

Lovage. The name itself conjures bygone eras of heaving bosoms and romantic courtship. So the fact that this herb with a flavor akin to celery, but sharper, is known informally as “love parsley” is fitting. Our lovage-infused syrup will inspire a passionate response, especially when poured generously over rich coconut milk panna cotta.

makes 6



Panna Cotta
  • 1 (¼ oz, about 2¼ tsp) packet unflavored gelatin
  • ¾ cup whole milk
  • ⅓ cup sugar
  • ¾ cup heavy cream
  • 1 cup well-stirred, unsweetened coconut milk
  • 6 (4-oz) ramekins or teacups

Lovage Syrup
  • 1 cup sugar
  • ½ cup lovage leaves, torn

  • 1

    Sprinkle gelatin over 3 Tbsp water in a small bowl and let stand to soften, about 4 minutes. Heat milk in a small saucepan with sugar, stirring just until sugar dissolves. Stir in softened gelatin and and bring to a bare simmer stirring to melt gelatin completely. Remove from heat and stir in cream and coconut milk.
  • 2

    Pour into ramekins and and chill, covered, at least 3 hours or overnight.
  • 3

    Meanwhile, bring 1 cup water and sugar to a simmer in a small saucepan, stirring to dissolve sugar. Remove from heat and stir in lovage. Steep 1½ hours. Strain and chill completely.
  • 4

    Unmold panna cottas (or, if you went the teacup route, serve in those) onto plates by setting the ramekins very briefly in warm water and then inverting onto dessert plates. Serve drizzled with lovage syrup.