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.
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 œ 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 œ 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 Œinch layer of the syrup into each ramekin.
Top each panna cotta with a dollop of whipped cream and garnish with a sprig of mint.
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
This article appears in Jul 1-31, 2010.