honibe® Honey Panna Cotta

honibe® Honey Panna Cotta

If you’re a lover of sweet simplicity—and creamy desserts!—then we’d like to introduce you to the honey panna cotta.

The panna cotta is quite possibly one of the most perfect desserts known to mankind. It’s a custard-like dessert that’s made with gelatin and cream, good for all occasions and situations, and the preparation literally takes all of ten minutes.

So rich, so creamy! It melts in your mouth. It’s infinitely adaptable. Top it or mix in any fresh fruit you may have on hand. Drizzle chocolate syrup over the top or mix it into the cream before pouring it into the mould.

Our personal favourite: plain vanilla panna cotta drizzled with golden, liquid honey. We might be biased, but you won’t believe how amazing something so simple can be until you taste it!

Because it’s so versatile, honey panna cotta is just as wonderful dressed up for a fancy dinner with guests as it is when it’s served at a family barbecue. It can be poured into ramekins and unmoulded onto plates for serving. It can be left to chill in a handled mug for a portable dessert consumed while mingling at an after-party.

If all of these reasons weren’t a good enough reason to love this dessert, it’s also a great dessert to accommodate people who have allergies—especially to wheat, dairy, and egg. Panna cotta set with gelatin is naturally free of 7 out of the 8 major food allergens, and if dairy must also be avoided, it is easily replaced with an alternative milk!

If you haven’t yet found your signature dessert yet, perhaps you were just waiting for panna cotta to come along? It’s the easiest dessert you’ll ever make—and honibe® honey drizzled on top just makes it that much more decadent.

We promise!

honibe® Honeyed Panna Cotta

  • 1 tablespoon unflavoured powdered gelatin
  • 2 tablespoons cold water
  • 3 cups heavy cream or half & half
  • 1 vanilla bean
  • 1/3 cup granulated sugar
  • 1/2 cup honibe® honey

In a large saucepan, heat up the cream, whole vanilla bean, and sugar, whisking frequently, until it steams. Remove from heat before it boils.

In a small saucepan, sprinkle the gelatin onto the cold water and let it sit briefly soften. On low heat, heat up the gelatin and water until the gelatin grains dissolve completely, but do not let the gelatin boil.

Remove the vanilla bean from the milk, split lengthwise, and scrape some of the vanilla bean’s seeds into your cream. Also whisk the dissolved gelatin mixture into the cream and stir thoroughly.

Find six glasses to chill your panna cotta in, or if plating panna cotta, prep six very lightly greased 4oz ramekins or moulds. Drizzle approximately 2 tablespoons of honey into each, and divide the cream and gelatin mixture into the six servings.

Chill cups a minimum of 2 hours; moulds 4 hours to overnight.

Unmould panna cottas by running a sharp knife around the top edge of the custard and dipping the mould briefly into hot water, avoiding getting the panna cotta wet. Invert ramekin on plate and wiggle slightly; panna cotta should come free.

Serve drizzled with fresh fruit, if desired, and more honibe® honey.

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