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Article: Egmont Honey – Honey & Almond Pannacotta

Egmont Honey – Honey & Almond Pannacotta

Egmont Honey – Honey & Almond Pannacotta

Panna cotta is not only delightful, but it’s very simple to make using only a few ingredients. Mixed with deliciously creamy honey results in a creamy, smooth, rich dessert. The best bit? It can be made 2 days ahead of time!

Prep time: 5 minutes

Setting time: 4 hours or overnight

Ingredients – serves 6

1 cup of Egmont Honey

1 ½ cups full fat milk

3 teaspoons powdered gelatine

1 teaspoon almond extract

1 ½ cups thick cream

Small pinch of salt

1 cup sliced almonds

1 cup walnut pieces

1 teaspoon cinnamon 

Sprinkle Pepper



  • Begin by pouring the cold milk into a pan and sprinkle the gelatine over the top. 
  • Allow it to "bloom" for 5 minutes. The top will create a skin and look wrinkly. 
  • From there, turn the heat on low under the milk and stir for a minute or two until the gelatine has fully dissolved.
  • Next, add your ½ cup of Egmont honey and cinnamon and stir again until completely mixed together. This should only take another 30 seconds. Overall, it should only be warm and not simmering.
  • Remove the pan off the heat. Pour in the cream, your almond extract and salt and mix until thoroughly combined.
  • Once combined, divide the mixture evenly among 6 glasses or small ramekins. 
  • Place immediately in the fridge and allow to set for at least 4 hours or overnight the day before.
  • Prior to serving, add almonds, walnuts and a sprinkle of cinnamon into a pan with the remaining ½ cup of honey. Bring to a mild heat and stir to combine.
  • Upon serving, pour a little of this mixture over the top of your pannacotta and a crack of black pepper to finish.


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