Head Pastry Chef Steve Penny at Royal Lancaster London has shared his recipe for his delicious but simple Honey Panna Cotta dessert, available at the hotel’s restaurant, Island Grill.
Ingredients
- 1 litre of Cream
- 50g of Caster Sugar
- 100g of Honey
- 10g of Gelatine Powder
- 30ml of water
Method
Step 1: Combine the cream, sugar and honey and pour the mixture into a saucepan. Bring to the boil until everything has dissolved into the cream, then turn off the heat.
Step 2: Soften the gelatine powder in the water, and then add to the warm cream.
Step 3: Pour the mixture into the prepared moulds and leave to set overnight.
Step 4: To serve, dip the moulds into a bowl of warm water for a few seconds and the pannacotta should come out nicely into a bowl.
Step 5: Serve with fresh berries and enjoy!
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