The panna cotta that we serve here at
Shihoma, we wanted to avoid the
traditional one a little bit,
which is usually finished
with berries.
We use fermented honey,
flaky salt,
and cocoa honey.
Cocoa honey is very reminiscent of a
balsamic vinegar reduction,
because it brings acidity,
an interesting acidity
for the dessert.
The fermented honey adds more of a sugary feel,
because the panna cotta itself
doesn't have sugar in it,
it's a slightly more neutral base.
And the honey adds the sugary feel
round out the entire dessert.