Star Anise Panna Cotta

Star Anise Panna Cotta is a great recipe for an indulgent breakfast treat or late day snack. It’s also my entry for February’s Food ‘n Flix for the movie Pan’s Labyrinth. (Food ‘n Flix is hosted this month by Katharina at Pretty Cake Machine). Pan’s Labyrinth is a dark fairy tale directed by Guillermo del Toro. The story takes place in post-civil war Spain in 1944. There’s an undercurrent of political unrest and distress, and the film itself is a dark telling of a young girl following mythical creatures into the labyrinth. I won’t spoil the ending, but suffice it to say, it doesn’t end well. It’s one of those films that’s incredible for its filmography and story, but probably best not watched if you are depressed.

Both times I’ve watched this movie, I’ve done so kind of between my fingers - yep, I’m a wimp when it comes to dark movies. Still, I was inspired to create my star anise panna cotta. The inspiration came from the scene in which Ofelia encounters the Pale Man at a banquet. Of course, much like Persephone going into Hades, Ofelia shouldn’t be touching any of the food at the banquet - and of course, all the food is beautiful and alluring (and of course, she eats something, thus jeopardizing her very future). I was particularly drawn to the molded desserts, which got me to thinking about jello molds and the like - very old fashioned desserts. The whole temptation and desire thing came to mind, too, especially since we are moving swiftly toward Valentine’s Day.

All of this led me to making panna cotta. Panna cotta is a rich, creamy dessert that has that air of old-fashioned about it. At first, I thought I might aim for a bright sauce for my panna cotta, but then decided to go a bit darker, landing on a star anise caramel for the sauce, which complements the star anise panna cotta nicely.

Just in case you don’t want to try to get the panna cotta to cooperate coming out of its mold - this tastes just as good in a small jar. It sets nicely, and you can just drizzle the sauce over the top, throw a lid on it, and call it an afternoon snack.

This post is linked up to Weekend Cooking - check it out!