DINING WITH DAN
SEASONAL RECIPE – PANNA COTTA WITH HONEYCOMB

September 2017

A smooth Panna Cotta is one of my favourite desserts. Originating from the Piedmont region in Northern Italy, Panna Cotta literally means ‘cooked cream’ in Italian. This recipe has a few delightful little twists and is one you can try at home - perfect for pleasing guests at the end of a dinner party. The smooth, creamy Panna Cotta is laced with a generous amount of fresh vanilla whilst the home-made honeycomb adds a wonderful contrast in texture and flavour. I serve this with fresh seasonal fruits such as raspberries to cut through the sweetness, whilst the sorrel adds a fresh, aromatic finish.

INGREDIENTS (8 servings)

Buttermilk Panna Cotta:
  • 1/2 pint butter milk
  • 1/2 pint double cream
  • 6 tbsp. caster sugar
  • 1 vanilla pod (split lengthways, seeds scraped out)
  • 2 leaves of gelatine (pre-soaked until soft)
Honeycomb:
  • 165 g sugar
  • 60 ml honey
  • 40 ml water
  • 20 g bicarbonate of soda
  • 140 g liquid glucose

METHOD

Buttermilk Panna Cotta:
  • Soak gelatine leaves in a little cold water until soft.
  • Add the double cream, vanilla pod seeds, caster sugar to a pan and bring to the boil
  • Remove from heat and add the gelatine leaves and stir until dissolved
  • Stir in the buttermilk
  • Pour the mixture among eight glasses or ramekins and place into the fridge until set - about 4 hours.
Honeycomb:
  • Off the heat, mix the water, sugar, glucose and honey together in a deep saucepan
  • Place pan on the heat and boil to 140°C
  • Take off the heat and whisk in the bicarbonate of soda
  • Pour on to lined tray until set - at least 1 hour. Bash in to small pieces to accompany the Panna Cotta.
To serve: fresh sorrel, seasonal fruit e.g. raspberries or blueberries.

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