Salted Honey Panna Cotta
Silky, jiggly, and barely sweet — this panna cotta gets its flavor from good honey and a hit of flaky salt. The fanciest dessert that requires zero skill.
Desserts · Prep 10 min · Cook 5 min · Serves 4 · Easy · By Tina · Published
Ingredients
- 400 ml heavy cream
- 100 ml whole milk
- 3 tbsp honey, good quality
- 2 tsp gelatin powder
- 1 tsp vanilla extract
- flaky sea salt, Maldon preferred
- 100 g fresh berries, for serving
Panna cotta is the dessert I make when I want to seem like I know what I am doing. It takes 10 minutes of actual work, sets in the fridge overnight, and comes out looking like something from a Michelin-starred restaurant.
The texture should be barely set — it should jiggle like it is nervous when you touch the plate. If your panna cotta is stiff, you used too much gelatin. The beauty is in that silky, just-barely-holding-together wobble.
Honey and salt are the only flavors here, and they are all you need. Use the best honey you can find — it is the star of the show.
Pro Tips
- Use JUST enough gelatin. For 500ml of cream mixture, 2 tsp of powdered gelatin is the sweet spot.
- Bloom the gelatin in cold water first. This prevents lumps.
- Do not boil the cream. Heat until steaming and small bubbles form at the edges.
- Unmold by dipping the ramekin in hot water for 5 seconds and inverting.
Serving
Unmold onto a plate, drizzle with more honey, sprinkle flaky sea salt, and scatter a few fresh berries. Understated elegance.
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