Before I get into the next post, here’s a quick little PSA to say I’m doing the Instagram thing now. I’ve been asked a lot over the years if I have one for both food and cosplay, and since I got a new puppy I’ve been asked a lot about it again. I finally caved and joined insta. That said, I am far too lazy to maintain separate accounts. So its gonna have food I blog as well as rando food posts, artisan crafts and lots of doggo spam. If you want all the things that’s where they’ll be, but if you just want pure blog content updates on your socials that will always be the Facebook and Twitter accounts.
Now that’s over, lets talk food! This next post wasn’t going to be a post of its own, but we liked it so much I decided to give it its time in the spotlight.
You see, I was making another entremet and looking for a panna cotta layer to complement the flavours of the other layers. Instead of being clever about it and only making as much as I needed, I made an entire batch and shoved the rest in glasses.
I’m not a terribly big fan of honey by itself. I feel like I’m definitely in the minority on this one. But to me it’s so bitter that it ruins any enjoyment of the flavour of the honey itself. But when it complements something a little sweet it becomes something I can fall in love with.
If I was making this as a dessert by itself I would have gone to more trouble to pair it with some other flavours. It would go lovely with either fresh berries or maybe poached stone fruit. Sweet syrups, fruity jellies or caramels could adorn the top to make it look a little special.
Or you could take the lazy route like me and throw a bunch of chopped pistachios on top!
I’ll be revisiting this recipe next week when I show you guys the entremet I made, but meantime here’s how to make the panna cotta itself.
Honey Panna Cotta
A little honey puts a subtle twist on this classic dessert
Note: This dessert can be served in a glass or ramekin, or unmoulded just prior to serving.
- 2 tsp powdered gelatine
- 4 tbsp tepid water
- 400ml thickened cream
- 100ml full cream milk
- 70ml honey
- 15ml maple syrup
- Prepare 4 glasses or moulds. Bloom the gelatin by sprinkling it over the water in a small bowl and leaving aside for 5 minutes.
- Meantime, in a medium saucepan heat the cream, milk, honey and syrup over low heat until honey dissolves. Continue to heat mixture until cream just begins to boil, remove from heat.
- Add bloomed gelatin to the saucepan and stir until gelatin dissolves. Stand the mixture at room temperature to cool.
- Pour mixture into the glasses or moulds and allow to set in the fridge for 4 hours or overnight.