Sunflower Honey Panna Cotta with Salted Honey Caramel

Prep Time

40 Minutes

Cook Time

3 Hours Inactive


Serves 4


Most ingredients are available in Antonio’s Market!


For the Caramel-

1 ea Lemon
2 1/2 tbsp Heavy Cream
1/2 tbsp Butter, Unsalted
1/4 cup Fir or Forest Honeydew Honey
1/2 tsp Thyme Leaves
1/4 tsp Fine Sea Salt

For the Panna Cotta-

3/4 cup Heavy Cream
3/4 cup Whole Milk
3/4 tsp Powdered Gelatin
1/4 cup Sunflower or Cardoon Honey
1 tbsp Pine Nuts
1/2 cup Ricotta Cheese
1/2 cup Pineapple, Finely Diced
1/2 ea Vanilla Bean, Split Lengthwise, Seeds scraped

Method of Preparation

1. For the caramel- Finely grate zest from half of the lemon, set aside (reserve the lemon for the panna cotta).
2. In a small skillet, heat the honey over low heat for 6 minutes, then remove from heat.
3. Honey should bubble and turn a deep dark brown color.
4. Whisk in the butter, then return to very low heat.
5. Whisking, slowly add the cream.
6. Cook for 2 minutes to thicken.
7. Remove from the heat.
8. Stir in the zest, thyme and salt.
9. Divide the caramel among4 ramekins.
10. Set aside.
11. For the panna cotta- juice enough of the lemon to make 2 tbsp.
12. In a small owl, sprinkle gelatin over the lemon juice and let stand for 5 minutes.
13. In a medium saucepan, heat the milk, cream, honey and vanilla seeds and pod.
14. Stir occasionally until bubbles appear, then remove from the heat.
15. Remove and discard the vanilla pod.
16. Stir in the gelatin mixture until dissolved.
17. In a blender, combine the milk mixture and cheese.
18. Puree until smooth.
19. Strain the mixture through a fine-mesh sieve into a bowl.
20. Then divide the mixture into the 4 ramekins, on top of the caramel.
21. Cover with plastic wrap and refrigerate for 3 to 4 hours, until set.
22. In a small saucepan, heat the pine nuts over meadium-low heat.
23. Shake the pan occasionally for 8 to 10 minutes.
24. Transfer to a plate to cool.
25. Serve the panna cottas in the ramekins topped with the pine nuts and pineapple.

Recipe Source

La Cucina Italiana Magazine, May/June 2013 Issue