Cool, trembling cream under a thin golden thread: Hédène’s Hawthorn Honey, one of France’s rarest, lends its fruity, perfumed aromas and long, lingering finish to a panna cotta that sets quietly in the cold.
Serves 4 · 15 min + 4 h chilling
Ingredients
- 1 1/2 tsp (5 g) powdered gelatin
- 3 tbsp cold water
- 1 1/2 cups (350 ml) heavy cream
- 2/3 cup (150 ml) milk
- 1/4 cup (85 g) Hawthorn Honey (Hédène), plus a thin drizzle to serve
- Fresh berries, to serve
Method
- Sprinkle 1 1/2 tsp (5 g) of powdered gelatin over 3 tbsp of cold water and let it soften for 5 minutes.
- Heat 1 1/2 cups (350 ml) of heavy cream and 2/3 cup (150 ml) of milk with 1/4 cup (85 g) of hawthorn honey until steaming, without boiling.
- Off the heat, stir in the gelatin until dissolved.
- Pour into four ramekins or glasses and refrigerate for at least 4 hours, until set.
- Serve with fresh berries and a thin drizzle of hawthorn honey.
The star of this recipe: Hawthorn Honey, by Hédène.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
