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.
- 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.
Leaf gelatin will completely dissolve in water so don't leave them and come back later. They will take a very short time to soften
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.
Want to see more desserts like this?