Honey and vanilla panna cotta recipe


  • Yield: 4


  • vegetable oil, for brushing
  • 2 sheets of leaf gelatine
  • 300 ml double cream
  • 100 ml whole milk
  • 50 ml buttermilk
  • 75 g honey, plus extra for serving
  • ½ split vanilla pod seeds
How to Make It
  1. Prepare 4 ramekins or moulds by brushing the insides with a little vegetable oil and then lightly wiping them over with kitchen towel.
  2. Soak the gelatine in a small bowl of cold water.
  3. Put the cream, milk, buttermilk and honey in a saucepan. Scrape in the seeds from the vanilla pod, then heat gently, stirring until the honey has melted. Leave to cool a little, then take the gelatine from the bowl, squeeze out the water and add the gelatine to the cream mixture. Stir over a gentle heat until the gelatine is completely dissolved but do not let the mixture boil.
  4. Strain the mixture through a sieve into a jug, then divide it between the ramekins. Leave them to cool, then chill for at least 4 hours by which time they should be set.
  5. To serve, dip the ramekins into some very hot water for a few seconds, then turn the panna cottas out on to plates. If you like, drizzle them with some extra honey before serving.

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