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Panna Cotta with Honey Recipe

Panna Cotta with Honey

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (8)

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Average Rating:

Total Reviews: 8

Showing 1-8 of 8

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  • on November 03, 2012

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    I bought gelatin leaves online via amazon for very cheap ($4 for 10 leaves I find the leaves create a much smoother texture than the powder. I left out the honey as I'm not a huge fan. The end result. AMAZING! was by far the best i've ever had, even in some fancy eateries. I will be making this again for the holidays.

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  • on January 04, 2010

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    I was unable to find leaf gelatin, so I used powdered. I used 2 tsp, which I mixed with 2 TBSP of water in a small bowl then allowed to bloom for 5 minutes. I then added bloomed gelatin to the cream mixture after removing from the heat. I followed all other ingredients and directions according to the original recipe. It was Excellent!!! Creamy and Smooth with just a hint of honey. I think you need to chill for at least 6 hours or overnite for best results.

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  • on October 09, 2009

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    SUBS

    1tsp vanilla for vanilla bea

    2 tsp gelatin for 1 1/2 sheet

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  • on July 27, 2007

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    After reading the review's, I'm going to try it this weekend.

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  • on January 18, 2007

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    This recipe came out well and everyone enjoyed - especially with fresh fruit on top. It was also easy enough but I was left feeling like I had just eaten the fanciest Jello in the world. I will probably only make this again by request or inspiration.

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  • on January 13, 2007

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    Okay, this dessert is THE ONE. Totally easy and yet looks and tastes like heaven! I added garnish of chilled canned pear slices which made the honey really POP! Oh, and it costs less than six candy bars! Just do it.

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  • on October 20, 2006

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    its so easy to make and is impressive.

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  • on September 10, 2006

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    This was very easy to make. It received rave reviews from my guests. I used Raspberry Honey and dropped in fresh picked Alaska Blueberries. My friends said that they thought that this was from a five-star resturaunt.

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