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Honey panna cotta
Eat freelyA silky set cream sweetened only with honey or maple and scented with vanilla.
Made from DairySweeteners
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Ingredients
- 2½ tsp unflavored gelatin about 7 g
- 1½ cups whole milk divided
- 1¼ cups heavy cream cold
- ¼ cup honeyorpure maple syrup about 85 g
- 1½ tsp vanilla extract
- 1 pinch salt
- fresh berries or sliced fruit (optional) for serving
Method
- Pour ½ cup of the cold milk into a small saucepan and scatter the gelatin evenly over it. Leave 5 minutes so the granules swell.
- Set the pan over low heat and stir until the gelatin has fully melted into the milk. Keep it well below a simmer: boiling weakens the set.
- Add the rest of the milk, the honey, vanilla and salt, and stir over low heat just until the honey dissolves. Take the pan off the heat.
- Stir in the cold cream and let it sit about 10 minutes, stirring now and then so the vanilla stays suspended.
- Divide among 6 small glasses or lightly greased ramekins, about 150 ml each.
- Cover and refrigerate at least 6 hours, or overnight, until set with a gentle wobble.
- Serve in the glasses, or run a thin knife around each ramekin, dip the base in warm water for a few seconds and turn out onto a plate. Top with fruit.
Tips
- For a firmer panna cotta that holds its shape when turned out, use 3 tsp (about 9 g) of gelatin.
- Keeps covered in the fridge up to 4 days.
Cook poultry to 74°C (165°F) and ground meat to 71°C (160°F). Check every recipe against your own allergies.