Orange blossom honey panna cotta
This recipe is inspired by Laurelhurst Market's Portland Dining Month menu. March in Portland is Dining Month. About a hundred area restaurants offer $29 prix-fixe 3-course meals. The menus are published online at http://www.travelportland.com/dining-month/ . I read through the menus, and was really drawn to the dish "Honey Panna Cotta with Candied Fennel and Fennel Seed Brittle." I thought it sounded divine, so I went to work making a Honey Panna Cotta and a Sesame Fennel Brittle. Turns out, I prefer my panna cotta softer and smoother and not interrupted by crunchy brittle. So I changed tactics and served my panna cotta with lightly caramelized honey and orange supremes. I did pulverize some of the brittle as a garnish, and if you want to go this route I recommend using the sesame honey candies you can get at Asian markets.
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