Woohoo this is such an easy dessert but ever so impressive. Honey Pannacotta will be a dessert you will make over and over again.
Pannacotta is an easy dessert. The only tricky part is un-moulding it, so we are going to skip that bit and serve it in a glass. So much more civilised don’t you think?
Honey Panacotta has a lovely just barely there sweetness that will satisfy, but make you feel totally good about eating dessert. (Maybe for you I don’t need an excuse). Pannacotta is such a universally loved dessert they are ideal for just about any situation. Just remember they don’t need to be really firm especially since they are in a glass.
So for this Panncotta all you need are some short glasses doesn’t matter if they are round or square you could even make these in a stemmed glass if you wanted to. The glass just needs to be smallish though as each dessert is about 150 ml (which is about the same as a pour of white wine at a restaurant).
There’s a fair bit of cheating going on here with this very simple Honey Pannacotta and I want you to be very quiet about it. Yes the Pannacotta is made from lovely milk and cream and set with gelatin but the jelly is a mix and those crunchy chocolate bits are chocolate ripple biscuits.
This one is made with leaf gelatin.
Of course you can make those components if you like but I wanted to make this extra quick, easy and very delicious. It is an impressive looking dessert without having to have a pastry chef diploma. So here it is Honey Pannacotta.
You can use any type of gelatin you like but leaf gelatin always works best, if you can find some. Follow the directions on the packet for setting amounts. Remember a Pannacotta is best soft rather than set firm so work on the side of less rather than more. For example if you have leaf gelatin that tells you that 12 sheets set a litre, then for this Pannacotta which is 650 ml including Honey, you might need about 6- 7 to set it softly.
Make these up to 4 days ahead and decorate when you serve.
Try these Pannacotta recipes too!
Honey Panacotta, Raspberry, Chocolate. Dessert done.
- 250 ml cream - thickened
- 375 ml milk 1/12 cups
- 2 Tablespoons honey
- 1/2 teaspoon vanilla extract
- 2 teaspoons gelatin powder gelatin leaves are much better if you can get hold of them follow packet directions
- 9 gm jelly crystals mine are low sugar
- 125 ml boiling water
- 125 gm cold water
- 200 gm Raspberries for decorating
- 4 single chocolate ripple biscuits.
- Put the gelatin into a small dish and mix with a couple of tablespoons of the measured milk then set aside. If using gelatin leaves put them into a dish of cold water till just softening, drain and set aside.
- Put the milk, cream, vanilla and honey into a pot and heat till just under boiling. No more. Hot enough to melt the honey and dissolve the gelatin.
- Turn off the heat and stir in the gelatin till dissolved. Strain the liquid through a fine strainer into a jug. ( This gets rid of any floating bits of gelatin). Set aside till cooled a little more.
- Pour into the glasses and put on a tray in the fridge. Try not to wobble the glasses too much and get cream up the sides. These will need to chill for 1-2 hours or till just firm on top.
- Meantime make the jelly according to the packet directions and set aside to cool. You will need about 250 ml of liquid jelly (any brand)
- Once the Pannacotta is firm enough to hold the jelly spoon a nice layer on top of each glass. there will be some left over. ( If the Pannacotta isn't firm the jelly will mix with the white cream.
- Put the Pannacottas back into the fridge and leave to set over night or at least 4 hours more.
- To serve crumble the biscuits onto the top of the glasses and add fresh raspberries. 3 or 4 in each will be perfect.
- You can also put a bit of cream on top if you like but I don't think that's necessary.
Never use hot water to bloom gelatin.
The finished pannacotta will more than likely separate a little. Ways to prevent this happening in part are
1. by not boiling the gelatin.
2. Letting the milk cream mixture cool a little before pouring into the moulds
3. And most importantly by using leaf gelatin.