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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.
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Ingredients

  • 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

Method

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.

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