This Almond and Honey Pannacotta is filled with honey and almond flavour in a luscious, creamy yet light dessert. And pannacotta is so easy to make so this is perfect for a dinner party.
It’s no secret I love to make PannaCotta. My love for pannacotta began with this Vanilla Pannacotta with Orange Syrup but I’ve made many versions since then like
- these Vanilla Chai Panna Cotta
- My Mango Panna Cotta Coconut Cheesecake
- this gorgeous Pistachio Rose Panna Cotta tart
Pannacotta is so versatile and the flavour combinations really come down to your imagination. Almond and honey are absolute star ingredients and perfect partners in this Almond and Honey Pannacotta.
A really easy dessert
I was blown away when I found out how easy it is to make panna cotta and I’ve had a love affair with it ever since. Pannacotta is 4-5, simple ingredients and less than 10 minutes cooking time.
Less than 10 minutes, people!!! (Totally worth the bold and exclamation marks)
A few ingredients are heated together, then cream added and allowed to set. That’s it. The result is a smooth, rich dessert that can be made ahead. It’s so perfect for dinner parties because it combines simplicity and indulgence all in one.
This pannacotta uses honey instead of sugar for natural sweetness and flavour, then 1 teaspoon of almond extract to give a good hit of almond flavour.
I topped my Honey and Almond Pannacotta with a little more of that amazing honey, and some almond tuilles. Amaretti cookies would also be a perfect topping
How to make the perfect pannacotta.
- The setting agent in my pannacotta is powdered gelatine and the simple dessert begins with allowing the gelatine to ‘bloom’ on top of cold milk. ‘Blooming’ gelatine is the process of allowing the gelatine to soften for 5 minutes in cold liquid so that it dissolves more easily when heated.
- Now you turn the heat on low and stir gently until the gelatine dissolves (about 1-2 minutes max)
- Add a good quality honey and stir it through over the low heat until it is all thoroughly combined. The honey is the star of the show here so it needs to be a good one.
- Now remove the saucepan from the heat and add the cream, almond extract and a pinch of salt.
- Thats the cooking done – it doesn’t even get to a simmer. You pour this pannacotta mixture into serving glasses or lightly greased ramekins and let it set for 3-4 hours (or overnight).
Add the toppings right at the end and serve straight from the fridge, then watch your guests eyes light up at that amazing creamy honey almond flavour and smooth, light texture.
That’s how you make your people feel special 🙂
HAVE YOU TRIED THIS RECIPE?
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For the Panna Cotta
- 1 1/2 cups whole (full cream) milk
- 3 teaspoons powdered gelatine
- 1/2 cup good quality honey
- 1 1/2 cups thickened (heavy) cream
- 1 teaspoon almond extract
- pinch of salt
- 6 teaspoons honey, extra
- Flaked almonds
- Cookies (amaretti or almond tuilles work perfectly)
For the Panna Cotta
- Pour the cold milk into a saucepan and sprinkle the gelatine over the top. Allow it to "bloom" for5 minutes (it should look a bit wrinkly by the end). Turn the heat on low under the milk andstir for a minute or two until the gelatine has dissolved.
- Add the honey and stir again until completely incorporated. This should only take another 30 seconds. Don'tlet the milk get too hot or to come to a simmer. It should only be just warm.
- Take the saucepan off the heat. Pour in the cream, almond extract and salt and mix until thoroughly combined.
- Divide evenly among 6 ramekins or glasses. Place immediately in the fridge and allow to set for at least 4 hours (or they can be made a day ahead).
- Remove from the fridge and top with extra honey, almonds and cookies for crunch, 5 minutes before serving.
- If you want to turn the pannacootta out onto a plate when set, first start by spraying 6 dariole moulds or ramekins with oil spray (I find dariole moulds easier to use). Wipe them with paper towel so there is only a light covering.
- To unmould, fill a dish with warm water just an inch or so, then sit the moulds into the warm water for 10-20 seconds. Place your serving dish on top of the pannacotta mould and flip it over. Give the pannacotta a gentle shake. They may take a little bit of encouragement but should slide out perfectly.
- These will melt if left for too long so make sure you don't turn them out until ready to serve.
- Please use a good quality honey that you love the flavour of. It is the star of the show in this recipe so the better the honey, the better the pannacotta.