This Almond Honey Pannacotta is filled with honey and almond flavour in a luscious, creamy yet light dessert. And pannacotta is a 5 minute dessert that’s so easy to make it’s even perfect for a dinner party.
It’s no secret I love to make Panna Cotta. It’s just so versatile, so quick to make and such a luxurious dessert that it’s a winner every time. The star ingredients shine in this creamy Almond Honey Panna Cotta.
My love for panna cotta 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
No better 5 minute 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 or 5 simple ingredients and less than 5 minutes of cooking. It’s also a no bake, 5 minute dessert that you can make ahead of time. And if all that isn’t enough, it’s luxurious and special enough to serve at a dinner party.
Just remember to allow time for it to set but remember, the setting time means its a make-ahead dessert.
It really is an all round perfect dessert for every occasion.
How to make Honey Panna Cotta
- Sprinkle powdered gelatin over milk in a small saucepan and let it sit for a few minutes to ‘bloom’ (soften and get wrinkly)
- Add honey and turn the heat on low, stirring until it all dissolves together.
- Pour in cold cream, almond extract and a pinch of salt and mix through before pouring into serving glasses.
- Let it set for 4 hours
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 Almond Honey Pannacotta with a little more of that amazing honey, and some almond tuilles. Amaretti cookies would also be a perfect topping
What is powdered gelatin / gelatine?
Gelatin is a natural setting agent used to help set chilled desserts and powdered gelatin is gelatin that has been dried up and processed until it’s a fine powder. It’s easy to use and can be used in both sweet and savoury dishes.
How to use powdered gelatin
Using powdered gelatin is simple. I prefer to use the cold liquid method and there are 2 ways to go about it.
- Sprinkle it over: This is my preferred method. Sprinkle the powdered gelatin over cold liquid and set it aside to bloom for a few minutes. Blooming is just the softening of the gelatin. It will look all wrinkly and that’s when you know it’s ready to place over heat.
- Whisk it in: For this method, whisk the powdered gelatin into the cold liquid with a fork or mini whisk then set it aside for a few minutes until it’s spongy and firm. This is not my preferred method only because you tend to lose some of the gelatin to the whisking utensil meaning your gelatin mixture won’t be as potent and you could have setting issues in your dessert.
Some recipes will tell you to add it to boiling water and mixing however this can more often result in lumps.
Tips and tricks
- Don’t overheat the gelatin and only heat it over the lowest heat setting – this gives it plenty of time to dissolve
- Make sure to mix it well until you can’t see any more gelatin lumps in your mixture
- If you think there may be lumps, pour your liquid through a strainer before proceeding to the next step
Add the toppings right at the end and serve straight from the fridge, then watch your guests eyes light up. The creamy, light texture and full flavour in this Almond Honey Panna Cotta makes it the perfect 5 minute dessert in my eyes.
More recipes you’ll love
- Vanilla Chai Panna Cotta
- Mango Panna Cotta Coconut Cheesecake
- Pistachio Rose Panna Cotta tart
- Buttermilk Panna Cotta with Blood Orange Jelly
Almond Honey Pannacotta
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" for 5 minutes (it should look a bit wrinkly by the end). Turn the heat on low under the milk and stir 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't let 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.
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