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Honey Panna<br />
Cotta with berries<br />
Ingredients<br />
• 4 leaves gelatine (or 16 grams of granular<br />
gelatine)<br />
• 1 1/2 cups of cream<br />
• 1 ½ cups of milk<br />
• 3-4 tablespoons of liquid honey<br />
• One lemon finely grated zest<br />
• 1 teaspoon vanilla bean paste<br />
• oil for greasing moulds<br />
• moulds 6x (or small teacups)<br />
• 2 cups fresh berries (to serve)<br />
• ¾ cup berry juice (to serve)<br />
•<br />
Method<br />
1. Roughly break up gelatine leaves, place in a bowl<br />
and cover with cold water. Leave to swell for 5-10<br />
minutes until very soft and pliable.<br />
2. Meanwhile, combine cream, milk, honey, lemon<br />
zest and vanilla in a medium-size saucepan and<br />
heat gently over low-medium heat, until it almost<br />
comes to the boil (do not let it come to the boil).<br />
3. Squeeze liquid from soaked gelatine leaves (they<br />
will be transparent and floppy) and whisk into<br />
hot milk until well combined and the gelatine has<br />
dissolved. Pour into a jug (for easier pouring and<br />
less mess!).<br />
4. Lightly grease moulds or teacups with oil. Carefully<br />
pour mixture into moulds and place in the fridge<br />
for at least 4 hours or overnight.<br />
5. Combine boysenberries with juice in a bowl and<br />
set aside in the fridge to marinate.<br />
6. When ready to serve, you can dip moulds briefly<br />
into hot water for 5-10 seconds and run the blunt<br />
edge of a knife around the edge to separate from<br />
the mould. Place a small serving plate on top of<br />
each panna cotta and invert plate – the panna<br />
cotta should drop out. You can also serve the<br />
panna cotta in a nice glass, with boysenberries<br />
and a drizzle of syrup just before serving.<br />
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<strong>Hamilton</strong> greypower Magazine | <strong>November</strong> <strong>2020</strong> 29
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