Recipe: Vanilla Honey Pannacotta

Recipe: Vanilla Honey Pannacotta


  • 10 Gram Vanilla
  • 450 Gram Whipping cream
  • 60 Ml Water
  • 80 Gram Honey
  • 20 Gram Pista, chopped
  • 30 Gram Unflavoured gelatin
  • 240 Ml Buttermilk
  • For Honey sauce:
  • 120 Ml Water
  • 20 Ml Lemon juice
  • 50 Ml Honey


Prepare Honey Sauce:

  • Take honey in a pan, add water and sugar to it.
  • Simmer till all the sugar is melted, finish with lemon juice.

Prepare Panna cotta:

  • In another 2-quart saucepan, heat to boiling whipping cream, honey, vanilla bean and seeds over medium heat.
  • Remove from heat; cover and let cream steep 30 minutes to infuse vanilla flavour into liquid.
  • When cream is steeped, in small bowl, pour 1/4 cup water; sprinkle gelatine over water. Set aside.
  • Reheat cream mixture. Remove vanilla bean and seeds; add softened gelatine. Remove from heat; beat with whisk until gelatine is dissolved.
  • Add buttermilk; beat with whisk until blended add chopped pista to it. Refrigerate it for 1 hour.

Assemble the dessert:

  • Spoon small amount of honey sauce in bottom of each serving glass or dish. Carefully pour panna cotta mixture over sauce.
  • Let stand at room temperature about 20 minutes. Refrigerate 3 to 4 hours before serving.
  • Garnish with crushed pista just before serving.
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