
Panna Cotta with Fermented Honey
2w 2d 15m
If you are looking for the perfect dessert, look no further. This panna cotta is the silkiest, smoothest and sexiest ever, and we top it off with a fermented honey sauce that gives it a sophisticated flavor.
It is simply delightful!
Add 300 g of honey and 60 ml of filtered water to a container and stir to combine
Cover it with a thin cloth or paper towel and secure it with an elastic band to guarantee it will stay covered
Let it sit for at least 15d in a cool and ventilated place, away from the light, to ferment. The longer the honey spends fermenting, the more intense the fermentation and acidity notes will be. The fermented honey is ready
Soak 2½ gelatin leaves in ice water for at least 7m to hydrate
Cut 1 vanilla bean lengthwise. Scrape out the seeds and transfer them to a container
Place 100 ml of milk and 34 g of sugar in a saucepan over medium-high heat
Add the vanilla seeds and pod to the saucepan
Bring to a boil while whisking. Remove from the heat as soon as it boils
Squeeze the gelatin leaves dry and add them to the milk. Gently stir until they are dissolved
Pour the milk into 574 ml of chilled heavy cream. Mix gently to avoid bubbles
Pass the mixture through a fine sieve
Pour the mixture into 8 serving molds, evenly distributing it
Place in the refrigerator for 24h to set. The panna cotta is ready
Sprinkle with flaky salt to taste
Drizzle with cocoa honey to taste
Drizzle with the Fermented Honey to taste. The panna cotta with fermented honey is ready
Surprise yourself with this flavor bomb. Enjoy!
Yield 4 portions
Flaky Salt
to tasteCocoa Honey
to taste
Fermented Honey
Raw Honey
300 gFiltered Water
60 ml
Panna Cotta
Chilled Heavy Cream
574 mlVanilla Bean
1Gelatin Leaf
2½Milk
100 mlWhite Sugar
34 g
Equipment
Kitchen Scale