Buttermilk Panna Cotta with Honeycomb
Indulge in the creamy goodness of Buttermilk Panna Cotta with Honeycomb, a dessert that's sure to impress your dinner guests. Made with fresh local artisan ingredients like micro-batch honey and local raw honeycomb, this recipe is not only delicious but also supports small businesses in your community.
Equipment
- 6-8 ramekins or dessert cups
Ingredients
- 2 cups heavy cream
- 1 cup buttermilk
- 1/2 cup sugar
- 1 envelope unflavored gelatin
- 1 tsp vanilla extract
- 1 honeycomb enough to add a thin slice to serve with each serving
- Wildflower Honey enough to drizzle on each serving
Instructions
- In a medium saucepan, heat the heavy cream, buttermilk, and sugar over medium heat until the sugar has dissolved.
- Remove the saucepan from the heat and whisk in the unflavored gelatin and vanilla extract until fully combined.
- Divide the mixture evenly among 6-8 ramekins or dessert cups.
- Refrigerate the ramekins or dessert cups for at least 4 hours, or until the panna cotta has set.
- To serve, top each panna cotta with a piece of honeycomb and a drizzle of micro-batch honey.
Notes
Top with sliced nuts, and if using dessert glasses (where you can see the bottom) you could add a layer of honey before adding the Panna Cotta, then add the honeycomb and liquid honey drizzle on top once they have set.
This is a wonderful summer dessert, and it pairs amazingly with Strawberry, raspberry, or blueberry jams and toppers.