Honey Panna Cotta Recipe By Chef Melissa Perello
This recipe was originally published as part of a story in Tasting Table National.
Recipe adapted from Melissa Perello, Frances, San Francisco
Honey Panna Cotta
Using honey instead of regular sugar keeps the sweetness factor in check in this delicate, floral dessert.
Servings
4
to 6
Ingredients
- 3 tablespoons granulated gelatin
- ¼ cup cold water
- 1 cup heavy cream, divided
- ¼ cup honey
- 1 ½ cups buttermilk
Directions
- In a small bowl, sprinkle the gelatin over the cold water. Allow the mixture to sit for 5 minutes. In a small saucepan set over medium-low heat, warm ½ cup of the heavy cream with the honey until the honey dissolves, about 1 minute. Whisk in the bloomed gelatin and allow it to dissolve, about 1 minute. Pour the warm mixture into a medium bowl and set aside to cool slightly, about 5 minutes. Stir the buttermilk into the cream mixture.
- In a separate large bowl, whisk the remaining ½ cup of cream into soft peaks. Pour a bit of the buttermilk mixture into the whipped cream and gently fold together. Fold the whipped-cream mixture into the rest of the buttermilk mixture. Divide the panna cotta into 4 to 6 small molds and refrigerate for 4 to 6 hours. Serve cool.