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–+ servings
Close-up of golden honey spread on a surface with small dried lavender buds sprinkled on top. The honey is glossy and smooth, and the lavender pieces are scattered irregularly.

Panna Cotta w/ Manuka Honey

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A silky smooth panna cotta with the delicate floral sweetness of Manukora Manuka honey. Simple to make ahead and easy to serve a group.
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Prep Time 15 minutes
Cook Time 4 hours
Chill Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4
Course: Dessert
Cuisine: Californian, Italian Inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 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. Set the bowl in an ice bath and stir occasionally until it cools to room temp. Taste it here and adjust the sugar, because once it is poured nothing can be changed.
  6. Pour mixture into ramekins or serving glasses.
  7. Refrigerate at least 4 hours or until set.
  8. Serve chilled, optionally drizzled with more Manuka honey or fresh berries.

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.

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