Honey Panna Cotta Recipe By Chef Melissa Perello

By Tasting Table Staff

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

3 (44 ratings)
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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

  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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