Honey Panna Cotta

Updated at: Thu, 17 Aug 2023 12:03:05 GMT

Step 1

In a small bowl or glass combine gelatine and 40ml of cold milk. Place in the fridge for 5-10 minutes or until spongy.

Step 2

In a saucepan combine the remaining milk, heavy cream, honey, vanilla and salt. Bring it to a boil but don’t boil, stirring constantly. Taste for sweetness and if needed adjust it to your liking.

Step 3

Once ready remove from the heat and add gelatine. Mix well until the gelatine dissolves. Let it cool to room temperature.

Step 4

Fill in the silicon sphere mould with the mixture and freeze for at least 2 hours. ( if you will use ramekins and won’t take them out from the mould before serving, then just place them in a fridge for 4 hours minimum)

Step 5

If you will serve your Panna Cotta on a pâte sablé as I did, then roll out the pastry and using a cookie cutter cut out 6 round cookies, slightly bigger than the diameter of your Panna cotta. Transfer them to the baking tray lined with a silicone mat and cover them with another one on top(this is to prevent the cookies from deformation) I’ll add the pâté sablé recipe to the notes. You can also use pre-made shortcrust pastry. Bake in a preheated oven at 180C for 10-12 minutes. When ready let them cool.

Step 6

To assemble, take out the pâte sable from the mould and place it on top of the cookie. Top with 1tsp honey and decorate with strawberries and mint before serving(or enjoy it straight from the ramekin)

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Under 30 minutes

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