Panna Cotta w/ Manuka Honey

A silky panna cotta made with heavy cream, milk, and the delicate floral sweetness of Manuka honey, set with gelatin and chilled at least 4 hours.

Why You'll Love Panna Cotta w/ Manuka Honey

Manuka honey brings a floral sweetness that a plain sugar panna cotta doesn't have, and gelatin gives the cream just enough set to hold its shape while still being spoonable. It chills at least 4 hours, so it's easy to make the day before serving.

Tips and Tricks

• Do not overheat the cream to keep the gelatin effective.
• Let gelatin bloom fully for a smooth set.
• Use high-quality Manukora honey for the best flavor.

Variations

• Infuse cream with fresh herbs like lavender or rosemary before heating.
• Add citrus zest for a bright twist.
• Serve with berry compote for added freshness.

Substitutions

• Agar-agar for a vegetarian gelatin alternative.
• Coconut cream for a dairy-free version (texture will vary).
• Almond or oat milk for a lighter taste.

Best Served With

• Fresh berries or berry coulis
• Toasted almonds or pistachios
• Light Moscato or sparkling wine
• Espresso or strong coffee

How to Store Leftovers

• Keep covered and refrigerated up to 3 days; texture stays silky and fresh.

Common Questions

Panna Cotta w/ Manuka Honey

No ratings yet

A silky smooth panna cotta with the delicate floral sweetness of Manukora Manuka honey. Simple to make ahead and easy to serve a group.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 4 hours hrs

Chill Time 4 hours hrs

Total Time 4 hours hrs 15 minutes mins

Servings: 4

Course: Dessert

Cuisine: Californian, Italian Inspired

Calories: 426

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 2 cups heavy cream
• ½ cup whole milk
• ⅓ cup Manukora Manuka honey
• 2 teaspoon powdered gelatin
• 3 tablespoon cold water
• 1 teaspoon vanilla extract
• 1 Pinch salt

Equipment

• Saucepan
• Ramekins or serving glasses
• Whisk
• Mixing Bowls

Method

 

1. In a small bowl, sprinkle gelatin over cold water and let bloom for 5 minutes.
2. In a saucepan, combine heavy cream, milk, and salt. Warm over medium heat until just simmering-do not boil.
3. Remove from heat, stir in the bloomed gelatin until fully dissolved.
4. Whisk in Manuka honey and vanilla extract until smooth.
5. Pour mixture into ramekins or serving glasses.
6. Refrigerate at least 4 hours or until set.
7. Serve chilled, optionally drizzled with more Manuka honey or fresh berries.

Nutrition

Calories: 426kcalCarbohydrates: 5gProtein: 4.5gFat: 44gSaturated Fat: 28gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 138mgSodium: 44mgPotassium: 160mgSugar: 5gVitamin A: 1799IUVitamin C: 0.8mgCalcium: 116mgIron: 0.1mg

Notes

Storage: Keeps covered in the fridge for up to 4 days, the texture holds up nicely. Cover ramekins with plastic wrap once fully set so they don't pick up any fridge odors.

Tried this recipe?

Let us know how it was!