Honey Panna Cotta

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Prepare six dariole or timbale moulds by brushing lightly with almond oil or a very light tasting oil. (I have used cooking spray successfully). Place the moulds on a tray- this makes it easier later with transferring to the refrigerator.
  • Sprinkle the gelatine over the warm water and microwave on medium for 30 seconds, or until the gelatine has dissolved.
  • In a seperate bowl, heat the milk and honey on High for 2 minutes.
  • Strain the gelatine mix into the hot milk/honey mixture. Quickly stir to combine.
  • Whisk in the cream and a couple of drops of vanilla essence.
  • Pour the custrad into your moulds. Loosely cover with plastic cling wrap. Chill for at least 4 hours.
  • Remove from fridge approx 30 mins prior to serving. I usually do this as we are about to eat our main meal.
  • To serve- remove pannacotta from moulds. Lightly brush the top of the custard with water. Run a small bladed knife around the outside of the ustard. Invert onto plates and serve with your choice of fruits, sauce, berry coulis or a drizzle of honey.
  • If the custard did not centre on the plate when removed from the mould, you should be able to slide it over (that was the reason for the brushing of water).
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