Tasting Table: Honey Panna Cotta

44 Ratings
50% would make again

This recipe was originally published as part of a story in Tasting Table National.

Honey Panna Cotta

Recipe adapted from Melissa Perello, Frances, San Francisco

Yield: Serves 4 to 6


3 tablespoons granulated gelatin

¼ cup cold water

1 cup heavy cream, divided

¼ cup honey

1 ½ cups buttermilk



1. 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.

2. 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.


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