Oh dear, it looks like your browser is out of date.

For security, you need to update your browser before shopping with us. Or, try shopping on our smartphone and tablet app.

You are in:
  • Recipes
  • Honey and Roasted Almond Panna Cotta…
Honey and Roasted Almond Panna Cotta

Honey and Roasted Almond Panna Cotta

Brought to you by: OcadoLife
    4 serving

Prep time:

Cook time:

Serves: 4

Platinum-grade leaf gelatine is used here to ensure a super-smooth texture, a great way to impress at your next dinner party.
Share recipe


  • 1 tbsp sunflower oil (or other unflavoured oil), for greasing
  • 50g caster sugar
  • 125g Black Bee British Summer Honey
  • 100g flaked almonds, toasted
  • 400ml double cream
  • 150ml whole milk
  • 2½ leaves platinum-grade gelatine
  • 300g raspberries


Step 1

To make the praline, brush a baking tray with a little oil and set aside. Heat the caster sugar and 25g honey in a heavy-based saucepan over a low-medium heat. Swirl the pan gently to encourage the sugar to melt – do not stir until it has completely dissolved. Once the mixture reaches a golden caramel colour, add 25g toasted almonds, stir to coat, then quickly pour onto the prepared baking tray. Set aside to cool and set.

Step 2

For the panna cotta, lightly oil 4 pudding moulds or ramekins. Pour the cream, milk and remaining honey and almonds into a pan and bring up to a simmer. Remove from the heat and set aside for 1 hr to infuse.

Step 3

Soak the gelatine leaves in a bowl of cold water for 5 mins, to soften. Meanwhile, break the fully cooled praline into shards and keep in an airtight container until needed.

Step 4

Strain the cream mixture through a fi ne sieve then warm gently over a low heat. When just below simmering point, remove from the heat.

Step 5

Squeeze the water from the gelatine and add to the cream mixture. Stir until completely dissolved, divide between the moulds and refrigerate overnight.

Step 6

To serve, carefully turn each panna cotta out of its mould, onto a plate, and add shards of praline and a handful of raspberries.

Shop the ingredients

You might like