Our #30daysofhoney tour continues and today we’re bringing you to Miami to visit Chef Giorgio Rapicavoli. A staple in the Miami dining scene, Rapicavoli has been winning guests over with his playful cuisine, unexpected flavor combinations and his use of local and sustainable ingredients. Fun fact — He even sports a tattoo with Slow Food’s motto.

Although, Rapicavoli first made a splash on the scene when he won Food Network’s Chopped, his popularity continues to expand. Fans can now enjoy his cuisine at Eating House in Coral Gables; at his newest venture, Glass & Vine (glassandvine.com); and at the variety of charity events he’s involved in throughout the city. For National Honey Month, Rapicavoli shares with us his recipe for Panna Cotta with honey drizzle and toasted hazelnuts from the Glass & Vine menu.

Panna Cotta with honey drizzle and toasted hazelnuts

Ingredients


16 ounces buttermilk
16 ounces heavy cream, 36%
½ cup granulated sugar
1 teaspoon vanilla extract
¼ teaspoon salt
1 teaspoon powdered gelatin, bloomed into 3 Tsp. water

Directions for Panna Cotta

Bloom gelatin and set aside for 5 minutes.

In a sauce pot, bring buttermilk and cream to a simmer.

Once simmering, add sugar, vanilla and salt.

Add gelatin to mixture and mix until dissolved.

Strain mixture and portion into five 6 oz. portions.

Allow to cool in the refrigerator for at least 4 hours.

Hazelnut Butter

Ingredients

1 cup toasted hazelnuts, without skins

Directions

In a food processor, blend hazelnuts (still warm from oven) until a smooth butter forms.

Allow to cool.

Hazelnut Butter and Honey Drizzle

Ingredients

5 ounces honey
5 ounces hazelnut butter
2.5 ounces hazelnut oil
  cups toasted hazelnuts, crushed
5 Panna Cotta servings
1 ounce Maldon salt

To Assemble Dessert

Using one already set Panna Cotta, drizzle 1 ounce honey, 1 ounce hazelnut butter, ½ ounce hazelnut oil.

Top with ¼ cup toasted hazelnuts and a pinch of Maldon salt.

See more honey recipes for our #30daysofhoneyroundup.