Florabella
Wildflower Honey Panna Cotta
Creamy, delicate, golden
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A silky panna cotta where sugar is entirely replaced by Florabella wildflower honey. The floral notes of the honey emerge gently in every spoonful.
Ingredients
- 500 ml fresh cream
- 3 tbsp Florabella wildflower honey
- 8 g gelatine sheets
- 1 vanilla pod
- pinch of salt
Method
- Soak the gelatine sheets in cold water for 5 minutes.
- Heat the cream with the honey, vanilla and salt over low heat until the honey dissolves. Do not boil.
- Squeeze the gelatine, add it to the warm cream and stir until completely dissolved.
- Pour into moulds and refrigerate for at least 4 hours.
- Turn out and serve with an extra drizzle of Florabella honey.
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