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THE DAIRY KITCHEN

Milk and Honey Panna cotta with Blueberries and Honeycomb

By THE DAIRY KITCHEN

Serves 6
Difficulty Easy
Preparation 30 MINS
Cooking 10 MINS
If you haven't made it before, pannacotta is very simple to prepare, particularly when you serve it in a glass and skip the step of turning it out. The sweet and subtle fragrance of milk and honey in this pannacotta is incredibly nostalgic.

Ingredients

Panna cotta

350 ml milk
400 ml cream
1 tablespoon caster sugar
1 1/2 tablespoons honey
1 strip lemon rind
½ vanilla bean, seeds scraped
6 gelatine sheets*

Syrupy Blueberries

2 tablespoons lemon juice
2 tablespoons brown sugar
125g punnet fresh blueberries

To Serve

½ cup flaked almonds, toasted
1 cup chopped honeycomb (uncoated is best, but chocolate coated would work too)
Handy Tips
*Gelatine leaves are easier to use than gelatine powder and result in a smoother clearer product with a more neutral flavour, but they do vary in strength depending on brand. We used McKenzies brand, available in major Australian supermarkets. Recipe may need to be adjusted if using a different brand.

Method

  1. Watch the video to learn how to make this recipe. 
  2. To make the panna cotta, gently warm the milk, cream, sugar, honey, vanilla bean and seeds and lemon rind in a medium saucepan, stirring until the sugar has dissolved. Bring to a gentle simmer and remove from heat.
  3.  Soak gelatine leaves in cold water for 5 minutes, until softened. Drain the leaves and squeeze out excess water, drop them into the hot mixture and stir until dissolved. Cool for 10 minutes then strain through a fine sieve. Pour the mixture into 6 x 200 ml glasses and refrigerate for at least 2-3 hours or overnight.
  4.  For the syrupy blueberries, bring the lemon and brown sugar to the boil in a small frypan and bubble for 30 seconds or until syrupy. Add the blueberries and heat through, tossing until the blueberries look plump and juicy without bursting. Tip into a bowl and cool for 5-10 minutes before serving.   
  5. To serve, top each panna cotta with syrupy blueberries and sprinkle over honeycomb and almonds. Garnish with micro basil or mint leaves or simply dust with icing sugar.      

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