MINT JULEP PANNA COTTA

MINT JULEP PANNA COTTA

1 1/2 teaspoons unflavored gelatin powder (we prefer Knox brand)
3 tablespoons room-temperature water
1/2 teaspoon lightly flavored oil, such as canola
1 cup whole milk
2 cups heavy cream
1/4 cup granulated sugar
1 cup packed mint leaves, plus more for garnish
1/4 cup Kentucky bourbon or Tennessee whiskey
DIRECTIONS
1. Stir the gelatin into the water in a small bowl, making sure there are no lumps, and set the concoction aside to soften. Drizzle a paper towel with the oil and coat the ramekins or dishes, being careful to really get into where the sides meet the bottom so the panna cotta will release easily.
2. Pour the milk, cream, and sugar in a small saucepan, drop in the mint leaves, and heat over low heat, stirring occasionally. Once the mixture boils, after about 30 minutes (really, it will take nearly half an hour) remove the pan from the heat. Fish out the mint leaves and toss. Set the pan aside.
3. Bring the bourbon to a boil in a medium saucepan over medium heat and let roil for 30 seconds. Pour in the mint-infused cream mixture and warm just until the mixture reaches 175° F (80°C). Remove the pan from the heat, scoop in the gelatin, and stir until dissolved.
4. Pour the panna cotta mixture into a large measuring cup, pour it into the oiled dishes, and refrigerate until set, about 1 1/2 hours. (If not serving the panna cotta the same day, press small squares of plastic wrap against the surface of the desserts, and refrigerate for up to 2 days.)
5. Carefully run a thin knife around each dish to loosen the panna cotta and then invert each onto a serving plate with a quick rap. Serve immediately with a flourish of mint leaves on the side.