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A Milk Punch Recipe and Panna Cotta from the Remaining Curds from Allison Kave

Allison Kave, who is the co-founder of Butter & Scotch in Brooklyn, has shared recipes for both a Milk Punch and a Panna Cotta for the leftover curds from the punch.
She writes, "I have repurposed these curds to make an absolutely ambrosial panna cotta. I'm certain they could also be used in cakes and quickbreads, or to fill cannoli, or in a range of applications where ricotta would be used, with the correct treatment. I also did a clarified eggnog version of this for a series I used to write for Bake From Scratch magazine; I started with the "eggnog", and then made an eggnog panna cotta from the curds." 
"We made these for a Marie Antoinette "Film Feast" event at Nitehawk Cinema in Williamsburg a few years ago." 
En Plein Air Punch
Clarified Milk Punch with Owney’s Rum, Mathilde Pêche Liqueur, Honey, Lemon, Orange Blossom, Whey
From Allison Kave

60 servings
60 oz Owney's rum (7.5 c)
30 oz peach liqueur (3.75 c)
60 oz 2:1 honey syrup (7.5 c)
30 oz lemon (3.75 c)
3 oz orange blossom water
60 oz milk (7.5 c)
Combine all but milk, scald milk, pour into booze batch, stir twice, allow to sit. Strain curds through cheesecloth-lined chinois and reserve. Strain remaining punch through coffee filters until clear.
En Plein Air Panna Cotta
9 cups heavy cream
1 cup plus 2 tablespoons white sugar
3 vanilla beans, split and scraped
.5 teaspoon kosher salt
Milk punch curds
6 teaspoons powdered gelatin bloomed in 3 tablespoons water
Bring the cream, sugar, vanilla, and salt to a simmer in a saucepan. Remove from heat, whisk in the curds and gelatin until smooth. Ladle into ramekins, cover with plastic wrap, and chill for at least 6 hours to set.
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Sylvie Rosokoff, @sylviethecamera