When I first started this blog I promised myself that i’ll be consistent with the amount of posts and recipes that’ll I’ll be “introducing to the world” per week. Unfortunately I haven’t been able to keep up to that promise. “Life”, as we all know, is time short. BUT, I promise that I will try to upload as many recipes and baking adventures. After all, If I do manage to find time for baking – regardless of how busy I am – the I shouldn’t be lazy and to manage to find some time to post it.
Anyway, this dessert is something that I’ve been dying to make since I got Amy Atlas’s book “sweet designs”. Besides the fact that this book is full with countless inspirational and creative ideas, it is also filled with much worh keeping recipes. The recipe for the honey Panna Cotta in the beautiful “honey” theme in the book is well worth trying. I really liked the fact that the panna cotta has the tanginess of the yogurt, and of course the divine combination of yogurt and honey. I wanted some crunch added to the Panna Cottas so I upgaraded them with a honeycomb crunch garnish – it really added another aspect to the whole experience!
you can even be naughty and slip it to your breakfast menu by sprinkling some granola on top.
It will be our little secret:)
-”honey I love you” – Panna cotta with honey gelee and honeycomb crunch
For the Panna Cotta
2 1/4 teaspoons unflavored powdered gelatin
4 tablespoons milk
2 cups heavy cream
2 cups good quality unsweetened yogurt (I used “Fage”)
1/3 cup sugar
1/3 cup honey
2 teaspoons lemon juice
1/2 teaspoon vanilla paste (or seeds of one bean)
For the honey gelee
1/3 cup honey
1 teaspoons unflavored powdered gelatin
1 cup water
For the Honeycomb crunch
1 1./2 cups sugar
1/3 cup golden syrup
1/3 cup honey
1/3 cup water
2 teaspoons baking soda
Put milk in a small bowl and sprinkle the gelatin over it. Stir and set aside.
Combine the cream, vanilla paste, honey and sugar in a medium pan and bring to the boil. Remove from heat and stir constantly until the sugar and honey are completely dissolved. Add the gelatin-milk mixture to the pan and continue stirring (I used a hand whisk) until the mixture is homogenous. Whisk in the lemon juice and yogurt. Divide into individual glasses and chill for 3 hours.
Make the honey gelee – combine two tablespoons of water with the gelatin and leave until softened (5 min or so). Meanwhile, combine 1 cup of water with the honey in a pan. Bring the mixture to the boil and cook for further 2 min (to reduce a little). Remove from heat. Stir in the gelatin until dissolved. Divide the gelee mixture on top of the chilled Panna Cottas. Chill for another hour.
For the Honeycomb crunch – line and grease a baking sheet/pan. Combine the sugar, honey and golden syrup in a fairly large pot. Stir until all sugars are dissolved. Bring to a boil and cook for 10-15 min in 270 degrees. Remove from heat and wait until the bubbles disappear. Quickly add baking soda and stir gently (the mixture will start to expand and bubble). Spread the mixture onto the lined baking sheet. Cool until hardens and break into pieces.
Garnish every Panna Cotta with the honeycomb crunch or- if you prefer a different garnish- sprinkle some raw cocoa nibs to achieve a different – yet delicious – crunchy aspect!