Hpno Rita Recipes

Steps:

• Shake well. Pour over ice in a salt rimmed glass. Garnish with lime wheel.

Steps:

• Slice the cucumber in half. Use a spoon to scrape out the seeds, then grate it onto paper towels. Squeeze the cucumber in the paper towels to remove the excess moisture, then set aside.
• In a bowl, stir together the yogurt, cumin, coriander, cayenne, lemon juice, salt and pepper. Add the cucumber and stir to combine, then stir in the mint. Taste and adjust the seasoning as you desire.
• Cover and refrigerate for a couple of hours to allow the flavors to combine. Serve as a dip with pita wedges.

Steps:

• Pour 1/4 cup cold water into a small saucepan and sprinkle gelatin evenly over; let sit 10 minutes to soften.
• Meanwhile, coat a 9"-diameter pie or cake pan with a thin film of oil; set aside. Combine ricotta, powdered sugar, vanilla, salt, and 1 cup half-and-half in a food processor.
• When gelatin is softened, add remaining 1/2 cup half-and-half to saucepan and set over low heat. Cook, stirring with a heatproof spatula, until gelatin is completely dissolved (do not let mixture boil). Scrape mixture into food processor and process until completely smooth, about 30 seconds. Pour into prepared pan and chill until set, at least 4 hours (cover loosely with plastic wrap after 1 hour).
• Run a butter knife or small offset spatula around sides of panna cotta to loosen the edge and break the suction.
• Fill a baking dish or similar vessel with hot water. Lower bottom of mold into water 5 seconds, then lift it back out.
• Press a serving plate firmly over top. Quickly invert in one motion; set plate down. Use knife or spatula to gently lift up mold.
• Top with nectarines; drizzle with honey and oil.
• Panna cotta (without nectarines, honey, and oil) can be made 2 days ahead. Keep chilled.