Recipe courtesy of Michael Chiarello
Print
Panna Cotta with Honey
Total:
4 hr 20 min
Prep:
15 min
Inactive:
4 hr
Cook:
5 min
Yield:
6 servings
Level:
Intermediate
Total:
4 hr 20 min
Prep:
15 min
Inactive:
4 hr
Cook:
5 min
Yield:
6 servings
Level:
Intermediate

Ingredients

  • 3 cups heavy cream
  • 1 vanilla bean
  • 1/2 cup granulated sugar
  • 2 1/2 gelatin leaves, soaked in cold water for about 4 minutes
  • 1/2 cup honey
  • Ground and toasted hazelnuts, optional

Directions

Place the cream, vanilla bean, and sugar in a saucepan and bring to a simmer. Remove from the heat.

Remove the vanilla bean and split lengthwise. Scrape the vanilla beans into the cream.

Squeeze the gelatin leaves to remove any excess water, then add them to the pan, stirring constantly about 30 seconds, or until the gelatin is melted.

Drizzle about 2 teaspoons honey into the bottom of 6 (4-ounce) molds. Ladle the cream mixture into each. Refrigerate for several hours, until thoroughly chilled.

To remove from the mold: Dip the bottom of the mold into a pot of hot water to loosen the panna cotta. Slide a knife around the edge, then carefully turn over onto a serving plate. Drizzle with the remaining honey and garnish with hazelnuts, if desired.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Vietnamese Ice Coffee Panna Cotta

Recipe courtesy of Zoë François

Vietnamese Coffee and Condensed Milk Panna Cotta

Recipe courtesy of Donal Skehan

White Chocolate Panna Cotta with Raspberry Sauce

Recipe courtesy of Laura Vitale

Panna Cotta

Recipe courtesy of Debi Mazar and Gabriele Corcos

Panna Cotta al Mango

Recipe courtesy of David Rocco

Chocolate Panna Cotta

Espresso Panna Cotta

Recipe courtesy of Giada De Laurentiis

On TV

Trending Videos

Brunch Bonanza

So Much Pretty Food Here