Have you tried our viral Hot Chilli Honey? Grab yours from Coles or Woolworths today!

Desserts

Buttermilk Honey Panna Cotta

  • Easy

  • 25 mins

Spoon into soft honey goodness with these delicate panna cottas. A dish that might seem intimidating – but is easier than it looks! Whip up a batch for a special events and top it using seasonal fruit to delight guests with each creamy mouthful.

Download Recipe

  • Skill Level

    Easy

  • Prep Time

    5 mins

  • Cooking Time

    20 mins

  • Servings

    6

Ingredients

  • 2½ tsp gelatine powder
  • 350ml (1½ cups) buttermilk
  • 350ml (1½ cups) cream
  • 180g (½ cup) Capilano Pure Honey, plus extra to drizzle
  • 1 tsp vanilla extract
  • Flaked almonds, to garnish
  • Cooking oil, for greasing.
  1. Spray 6 (175ml) ramekins with oil.
  2. In a small bowl, combine gelatine powder with 3 tbsp cold water. Set aside.
  3. In a saucepan on medium, heat buttermilk, cream, honey, and vanilla, stirring occasionally. Remove when simmering.
  4. Heat gelatine and water mixture in microwave for 15 seconds. Stir until well combined.
  5. Whisk gelatine into hot milk and cream mixture. Cool for 15 minutes then pour evenly into ramekins. Set aside on benchtop to cool completely then refrigerate for 4 hours, or overnight.
  6. To serve: dip ramekins into hot water then invert onto plates. Drizzle with honey and scatter with flaked almonds to serve.
  7. Storage instructions: The panna cotta can be made and stored in the fridge overnight in their ramekins. The gelatine will continue to strengthen as it sits so we would not advise leaving longer.

Used in this recipe

Find out more
  1. Spray 6 (175ml) ramekins with oil.
  2. In a small bowl, combine gelatine powder with 3 tbsp cold water. Set aside.
  3. In a saucepan on medium, heat buttermilk, cream, honey, and vanilla, stirring occasionally. Remove when simmering.
  4. Heat gelatine and water mixture in microwave for 15 seconds. Stir until well combined.
  5. Whisk gelatine into hot milk and cream mixture. Cool for 15 minutes then pour evenly into ramekins. Set aside on benchtop to cool completely then refrigerate for 4 hours, or overnight.
  6. To serve: dip ramekins into hot water then invert onto plates. Drizzle with honey and scatter with flaked almonds to serve.
  7. Storage instructions: The panna cotta can be made and stored in the fridge overnight in their ramekins. The gelatine will continue to strengthen as it sits so we would not advise leaving longer.

Blueberry Caramilk Crumble

Recipe

Honey Curd Pavlovas with Pistachio & Blueberries

Recipe
Salted Honey Gingernut Cheesecake

Salted Honey Gingernut Cheesecake

Recipe

Honey Butter Toast by Michael Finch

Recipe
Capilano Bee