Honeyed Panna Cotta with Fresh Berries

honeyed panna cotta with fresh berries

By Jenny Published: September 21, 2008


    • 1 Quart Fresh Whipping Cream
    • 2 Tablespoons Unflavored Gelatin
    • 1 Teaspoon Vanilla Extract
    • ½ Cup Honey
    • 1 Pint Fresh Blackberries and Raspberries


    1. Unlike most recipes for panna cotta in which the custards are set in individual servings, this recipe encourages you to pour the custard into one large dish and then cut individual servings from it. Doing so provides an impressive appearance and eliminates the labor of washing multiple ramekins.
    2. First, pour your gelatin into a dish and add a tablespoon or two of warm water to soften it up a bit. While the gelatin softens, heat the whipping cream, honey and vanilla together in a pot until the honey is fully disolved and incorporated into the cream.
    3. When the honey and cream are perfectly intermingled, remove the mixture from heat and add the gelatin. Take care to incorporate the gelatin thoroughly into the honey and cream mixture. Pour the custard-to-be into a souffle dish and set it inside the refrigerator. Allow the panna cotta to chill and solidify for at least four hours and preferably overnight.
    4. Once the custard is set, pull it from the fridge. Run a knife along the edge of the dish to gently dislodge the custard from the dish. Invert over a plate and unmold. Garnish with fresh berries.

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    What people are saying

    1. Helen says

      I made this today. It was incredibly easy to make and it tastes DELICIOUS! Thank you so much for this “keeper” recipe.

    2. Helen says

      I should have mentioned that I only used a 1/3 cup of honey and it was plenty sweet enough for my husband and I.

    3. Jenny says

      Ooh … I bet it’s great with just 1/3 cup of honey! I find the more we delve into traditional foods the less and less sweets we need.

    4. karen c. says

      Jenny, I’ve made this several times with much success. The only substitution I’ve made is using vanilla bean instead of extract and it’s been divine. I figure since we already pay such a premium for whole raw cream ($13 a quart) that the 1″ of vanilla bean is worth the splurge too.

    5. Jenny says

      I’m so happy you like the recipe! It’s a standby in our kitchen and is just so yummy. I LOVE your take on it – replacing extract with vanilla bean. Very nice.

    6. Sandra Mort says

      What is the texture like? I don’t like jello, so I’ve never made it, but I have also never met anyone who has eaten it and couldn’t ask.

    7. Susan B says

      I just found your website and was browsing when I came across this … and was surprised. You use packaged gelatin? Something made from byproducts of the meat industry? Commercial gelatin is derived mainly from pork skins and bones, cattle and horse bones, hides … They use acid and alkali processes to extract dried collagen hydrolysate.

      Why not just use agar agar, which is made from seaweed?

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