Best Honey Panna Cotta Recipes

HONEY-YOGURT PANNA COTTA

Steps:

• Place cream and sugar in a medium saucepan. With a paring knife, split vanilla bean lengthwise; scrape out seeds, and add to cream along with empty pod (if using vanilla extract, add to yogurt mixture in step 4).
• Bring cream to a boil, stirring to dissolve sugar. Cover pan, remove from heat, and set aside to steep, at least 10 minutes.
• Meanwhile, place 1/2 cup cold water in a small bowl, and sprinkle gelatin over water; set aside to soften, at least 5 minutes. In a large bowl, whisk yogurt, honey, and salt until combined; set aside.
• Return cream to a boil. Remove from heat, and immediately stir in softened gelatin until dissolved. Pour mixture through a fine-mesh sieve into yogurt-honey mixture; mix until combined.
• Divide mixture among eight 4- to 6-ounce ramekins. Chill until firm, at least 4 hours and up to 2 days.
• To serve, unmold each panna cotta from its ramekin: Run a paring knife around the top inner edge of ramekin, then dip bottom of ramekin in a bowl of boiling water for 10 seconds. Invert ramekin onto serving plate. Holding ramekin tightly to plate, shake firmly to release panna cotta. Drizzle with honey before serving.

PANNA COTTA WITH HONEY

Steps:

• Place the cream, vanilla bean, and sugar in a saucepan and bring to a simmer. Remove from the heat.
• Remove the vanilla bean and split lengthwise. Scrape the vanilla beans into the cream.
• Squeeze the gelatin leaves to remove any excess water, then add them to the pan, stirring constantly about 30 seconds, or until the gelatin is melted.
• Drizzle about 2 teaspoons honey into the bottom of 6 (4-ounce) molds. Ladle the cream mixture into each. Refrigerate for several hours, until thoroughly chilled.
• To remove from the mold: Dip the bottom of the mold into a pot of hot water to loosen the panna cotta. Slide a knife around the edge, then carefully turn over onto a serving plate. Drizzle with the remaining honey and garnish with hazelnuts, if desired.

HONEY NUT PANNA COTTA

Steps:

• Dissolve the gelatin in 2 tablespoons warm water and set aside to bloom.
• In a small skillet over medium heat, bring the gelatin mixture, cream, milk, cinnamon, vanilla, honey and cereal to a simmer. Remove from the heat and let steep for 5 minutes to marry the flavors.
• Place the yogurt in a large bowl. Strain the milk mixture over the yogurt and whisk to combine. Divide among eight 1/2-cup parfait glasses or ramekins and chill for at least 2 hours.
• Combine the strawberries, lemon juice and sugar in a small bowl, and let macerate while the panna cotta sets.
• Serve the panna cotta with the macerated berries.

VANILLA-HONEY PANNA COTTA WITH BLUEBERRY SAUCE

Steps:

• To make blueberry sauce, in 2-quart saucepan, heat to boiling blueberries, 1 cup water and the sugar over medium heat. Stir in lemon juice. Reduce heat to medium-low; simmer 10 minutes or until sauce begins to thicken, stirring occasionally and crushing some of the berries with back of spoon. Set aside to cool to room temperature.
• To make panna cotta, in another 2-quart saucepan, heat to boiling whipping cream, honey, vanilla bean and seeds over medium heat. Remove from heat; cover and let cream steep 30 minutes to infuse vanilla flavor into liquid.
• When cream is steeped, in small bowl, pour 1/4 cup water; sprinkle gelatin over water. Set aside.
• Reheat cream mixture. Remove vanilla bean and seeds; add softened gelatin. Remove from heat; beat with whisk until gelatin is dissolved. Add buttermilk; beat with whisk until blended.
• To assemble desserts, spoon small amount of blueberry sauce in bottom of each serving glass or dish. Carefully pour panna cotta mixture over sauce. Let stand at room temperature about 20 minutes. Refrigerate 3 to 4 hours before serving.

RICOTTA PANNA COTTA WITH NECTARINES AND HONEY RECIPE

Steps:

• Pour 1/4 cup cold water into a small saucepan and sprinkle gelatin evenly over; let sit 10 minutes to soften.
• Meanwhile, coat a 9"-diameter pie or cake pan with a thin film of oil; set aside. Combine ricotta, powdered sugar, vanilla, salt, and 1 cup half-and-half in a food processor.
• When gelatin is softened, add remaining 1/2 cup half-and-half to saucepan and set over low heat. Cook, stirring with a heatproof spatula, until gelatin is completely dissolved (do not let mixture boil). Scrape mixture into food processor and process until completely smooth, about 30 seconds. Pour into prepared pan and chill until set, at least 4 hours (cover loosely with plastic wrap after 1 hour).
• Run a butter knife or small offset spatula around sides of panna cotta to loosen the edge and break the suction.
• Fill a baking dish or similar vessel with hot water. Lower bottom of mold into water 5 seconds, then lift it back out.
• Press a serving plate firmly over top. Quickly invert in one motion; set plate down. Use knife or spatula to gently lift up mold.
• Top with nectarines; drizzle with honey and oil.
• Panna cotta (without nectarines, honey, and oil) can be made 2 days ahead. Keep chilled.

MEYER LEMON AND HONEY PANNA COTTA

Steps:

• For the panna cotta:.
• Dissolve the gelatin powder in 1/4 cup/60 ml of cold water. Let it rest for 3 minutes.
• Put the milk and cream in a saucepan. Add the vanilla seeds and pod, lemon zest and honey (keep the lemon juice for the caramel). Slowly bring to a boil. Add the gelatin and continue cooking until it's completely dissolved, about 2 minutes. Remove from heat and let zests infuse for 5 minutes.
• Strain through a fine sieve and divide into 4 glasses. Put it in the refrigerator and let sit for at least 4 hours.
• For the caramel:.
• Heat the powdered sugar in a saucepan on low heat until it melts and turns into a golden color, about 5 minutes. Add in butter, lemon juice, and cream. Turn off the heat, and let it sit for 2 minutes.
• For serving:.
• Serve the panna cotta with the lemon caramel sauce and supreme of Meyer lemon to garnish.

STRAWBERRY PANNA COTTA WITH STRAWBERRIES AND HONEY

Steps:

• Puree 2 cups strawberries in processor until smooth. Pour puree through strainer, pressing with rubber spatula to extract as much puree as possible; reserve strained puree. Discard seeds in strainer.
• Whisk low-fat milk, whipping cream and sugar in heavy medium saucepan. Sprinkle gelatin over; let stand until gelatin softens, about 10 minutes. Whisk mixture constantly over very low heat just until gelatin dissolves and mixture is lukewarm, about 3 minutes (do not boil). Remove from heat. Whisk in pureed strawberries and vanilla extract. Divide mixture among six ‟-cup ramekins or custard cups. Refrigerate until panna cotta is set, at least 3 hours or overnight. Cover and refrigerate remaining 2 cups strawberry halves. Gently toss remaining 2 cups strawberry halves and honey in medium bowl to blend. Let stand at room temperature 30 minutes. Run small sharp knife between panna cotta and ramekins to loosen. Dip bottom of ramekins into bowl of hot water 30 seconds. Invert each panna cotta onto plate, shaking gently to unmold. Spoon strawberry-honey mixture over and serve.

HONEY PANNA COTTA

Steps:

• Prepare six dariole or timbale moulds by brushing lightly with almond oil or a very light tasting oil. (I have used cooking spray successfully). Place the moulds on a tray- this makes it easier later with transferring to the refrigerator.
• Sprinkle the gelatine over the warm water and microwave on medium for 30 seconds, or until the gelatine has dissolved.
• In a seperate bowl, heat the milk and honey on High for 2 minutes.
• Strain the gelatine mix into the hot milk/honey mixture. Quickly stir to combine.
• Whisk in the cream and a couple of drops of vanilla essence.
• Pour the custrad into your moulds. Loosely cover with plastic cling wrap. Chill for at least 4 hours.
• Remove from fridge approx 30 mins prior to serving. I usually do this as we are about to eat our main meal.
• To serve- remove pannacotta from moulds. Lightly brush the top of the custard with water. Run a small bladed knife around the outside of the ustard. Invert onto plates and serve with your choice of fruits, sauce, berry coulis or a drizzle of honey.
• If the custard did not centre on the plate when removed from the mould, you should be able to slide it over (that was the reason for the brushing of water).

GREEK HONEY & YOGURT PANNA COTTA

Steps:

• Combine the yogurt, crème fraiche, and honey in a stainless steel bowl and whisk until the ingredients come together.
• Set aside at room temperature.
• Bloom the gelatin: In a small bowl sprinkle the gelatin over 2 1/2 tablespoons of water.
• Set it aside.
• Allow the mixture to sit for 10 minutes. (The gelatin will soak up all the water and expand into a gummy paste.).
• Cook the egg white custard: In a small heavy saucepan, combine the milk, cream, and 1/2 cup of the sugar; bring this mixture to a simmer.
• Meanwhile, whisk together the egg whites and the remaining sugar.
• Remove the hot milk mixture and, with a ladle, add a little bit to the egg whites, whisking constantly.
• Slowly add the egg white mixture into the hot milk/cream, stirring constantly.
• Cook this mixture over medium heat, continuously stirring and scraping the bottom of the pot with a rubber spatula or wooden spoon.
• The custard is done when it thickens enough to coat the wooden spoon.
• Remove the custard from the heat and stir in the bloomed.
• gelatin.
• Slowly whisk the custard for one minute, dissolving anysmall clumps of gelatin.
• Pour the custard through a mesh strainer and chill it over ice until it comes to room temperature.
• Once the custard has cooled off, using a whisk, combine the yogurt-crème fraiche mixture with the custard.
• Whisk gently but briskly until the ingredients are homogeneous and smooth.
• Pour the custard into 12 3- or 5-ounce ramekins and tap them on the counter so that the custard settles and flattens on top.
• Refrigerate custards for at least two hours or up to two days before serving.

LEMON PANNA COTTA WITH BLACKBERRIES & HONEY MADELEINES

Steps:

• For the panna cotta, put 6 small pudding moulds (about 120ml each) on a baking tray. Soak the gelatine leaves in a bowl of very cold water (see tip, below) and set aside.
• Put the cream, milk and sugar into a large pan and bring slowly to the boil. When the cream is boiling, add the lemon juice and the lemon and lime zest and whisk well. Simmer for a few mins until reduced slightly, then turn off the heat.
• Scoop the softened gelatine out of the water and squeeze off any excess water. Stir into the hot cream, leave until just warm, then strain the cream into a jug. Carefully pour the mix into the moulds and place in the fridge for at least 5 hrs until completely set - overnight is ideal.
• To make the madeleines, beat the eggs with the sugar and honey until light and airy. Whisk in the flour and ground almonds until completely incorporated, then gradually whisk in the cooled, melted butter. The batter can be made several hrs in advance.
• To bake the madeleines, heat oven to 190C/170C fan/gas 5. Generously butter, then flour, the madeleine or bun tins. Spoon the batter into the tins and bake for 10-12 mins, depending on the size of the tins.
• When the madeleines are golden and baked all the way through, remove from the oven and leave to cool for 2 mins. Tip out of the tin and bake another batch, if you need to. Drizzle the blackberries with liqueur, if using.
• To unmould the panna cottas, run the tip of a knife around the edge of the mould. Dip the mould briefly into hot water until the filling just comes away from the sides. Use your fingers to gently loosen the panna cotta away from the edges of the mould. When you are confident that it will turn out, reverse the mould onto a serving plate and gently lift off, releasing the contents.
• To plate up, unmould a panna cotta in the middle of each plate, pouring over any melted mix from the mould. Arrange blackberries around half of the panna cotta. Place a few madeleines on the opposite side of the plate. Spoon over a little of the blackberry juices from the bowl and serve straight away.

HONEY SAGE PANNA COTTA WITH TOASTED PIGNOLI

Steps:

• Place milk and gelatin in a medium saucepan. Set saucepan aside until gelatin softens, about 3 to 5 minutes. Place saucepan on stove top over medium heat, stirring until gelatin dissolves, about 3 minutes. Add the cream, sage, honey, lemon zest, sugar, and salt. Increase heat to medium and stir constantly, allowing flavors to infuse and sugar to completely dissolve, about 7 minutes. Strain, squeezing any liquid from the sage leaves through strainer. Pour mixture into 5 (6 to 8-ounce) ramekins or panna cotta molds. Refrigerate, uncovered, at least 5 to 6 hours.
• To loosen the panna cotta, dip the bottom and sides of each ramekin in hot tap water for 20-30 seconds. Carefully run a knife along the inner edge of the panna cotta to loosen it from the ramekin. Gently invert onto a dessert plate by placing the plate over the ramekin, and carefully flipping it with the plate held firmly in place. Slowly lift the ramekin, coaxing the panna cotta onto the dessert plate if necessary.
• Garnish each panna cotta with crushed toasted pignoli, a few strips of lemon zest, and a sage leaf.

PANNA COTTA WITH HONEY AND PINE NUTS AND MARSALA WINE

Steps:

• As tiramisu was the groovy Italian dessert of the 1990s, Panna cotta has now taken over. The original recipe for "cooked cream" comes from Piedmont, but Tuscans have appropriated it. Their version of the eggless custard is often topped with honey and pine nuts, since the Tuscan city of Pisa is Europe's largest producer of pine nuts. Ingredients: 4 Tbsp of milk 2 Tbsp of gelatine 2 and 1/2 C of full fat milk 2 C of cream 1/2 C of caster sugar 1 C lightly toasted pinenuts Place first amount of milk and gelatine in a bowl and leave it to sit and soften. Heat remaining milk, cream and sugar to a simmer. Add the gelatine mixture and stir until dissolved (approx. 5 minutes). Divide the pine nuts equally amongst the serving dishes. Pour mixture on top. Refrigerate for a minimum of 3 hours. Topping 1/2 C of toasted pine nuts 1 C of honey 1 C of Marsala Wine Combine pine nuts, honey and Marsala in a small, heavy pot over low heat. Stir until the honey is dissolved into the Marsala. Let the mixture stand at room temperature for a minimum of 3 hours. Reheat this sauce and pour over the Panna Cotta. Note: You could substitute toasted, peeled hazelnuts in both the mixture and sauce if pine nuts are not available.

SAFFRON PANNA COTTA WITH BITTER HONEY RECIPE

Steps:

• Combine cream, milk, and sugar in a small saucepan over medium heat, stirring until sugar is dissolved. When it simmers, add saffron, and let simmer for 5 minutes. Remove the saucepan from the heat and set aside to steep for 15 minutes.
• Meanwhile, sprinkle gelatin over water and let sit for 5 minutes. Whisk together gelatin and cream mixture until thoroughly incorporated. Fill four ramekins or small dishes with about 1/2 cup of the base. Cover with plastic wrap and place in the refrigerator until mixture is set, about 4 hours or overnight.
• To serve, dip the bottoms of the ramekins or small dishes in hot water. Run a knife around the perimeter of the panna cotta, cover with a serving plate, and flip to unmold the panna cotta. Drizzle each panna cotta with 1 tablespoon of bitter honey, and, if using, garnish with a couple of dried figs.
• Beverage pairing: A lightly carbonated, sweet glass of Moscato d'Asti is a fruity, clean, and vibrant complement to this creamy dessert. Try the 2005 Saracco.