Estela is the culinary brainchild of Chef Ignacio Mattos, and one of NYC’s best restaurants (if you ask us). While the savory food at Estela is nothing less than cerebral, it’s the dessert menu that often has us sidling up to the bar at 9pm for impromptu business meetings. However, when we can’t make it to Houston Street, we simply crack the trusty Estela cookbook and thumb to our favorite panna cotta recipe. We can’t give it away here (because…the law), but we can share our slightly-easier-and-definitely-less-expensive-but-just-as-good autumn-weather ripoff.

The Grooming Box:

1 packet gelatin
4 cups heavy cream
1/4 cup sugar
1 tablespoon vanilla extract

1/4 cup honey
1 tablespoon apple cider vinegar
pink peppercorns
coarse sea salt

The Hack:

Combine the gelatin with 3 tablespoons of warm water and set aside.

Combine the cream and sugar in a small pot and bring to a boil. Remove from heat and add the gelatin mixture, stirring until it’s dissolved. Add the vanilla and stir to combine. Pour into a heat-proof bowl and set the bowl into an ice bath to come to room temperature. Once cooled, pour the mixture into six ramekins or small bowls and refrigerate for 3+ hours (it’s worth the wait!).

To serve, combine the honey and vinegar and spoon onto the top of each ramekin. Garnish with sea salt and whole pink peppercorns.

Bon appetit!

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