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The panna cotta that we serve here at

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Shihoma, we wanted to avoid the

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traditional one a little bit,

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which is usually finished

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with berries.

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We use fermented honey,

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flaky salt,

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and cocoa honey.

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Cocoa honey is very reminiscent of a

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balsamic vinegar reduction,

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because it brings acidity,

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an interesting acidity

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for the dessert.

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The fermented honey adds more of a sugary feel,

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because the panna cotta itself

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doesn't have sugar in it,

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it's a slightly more neutral base.

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And the honey adds the sugary feel

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round out the entire dessert.