Panna Cotta Recipe

Bloom gelatin

Sprinkle 2.5 tsp powdered gelatin over 3 tbsp cold water in a small bowl. Let sit 5–7 minutes until swollen.

Combine coconut milk, heavy cream, 4 tbsp honey, 1 tbsp sugar and 1 tsp fine sea salt in a medium saucepan. Warm over medium heat, stirring, until mixture is steaming and sugar and honey dissolve (do not boil).

Remove pan from heat. Add the bloomed gelatin and stir until fully dissolved. Stir in 1 tsp vanilla extract. Taste and adjust honey if desired.

Pour mixture through a fine mesh sieve into a measuring cup or bowl to remove any undissolved bits. Divide the panna cotta evenly into 6 small serving molds or ramekins (about 4–6 oz each). Let cool slightly on the counter for 15–20 minutes, then cover lightly and refrigerate at least 4 hours or up to overnight until set.

Bloom gelatin for gelee

Sprinkle 1 tsp powdered gelatin over 2 tbsp cold water in a small bowl. Let sit 5 minutes to bloom.

In a small saucepan, combine 1 cup mango puree, 2 tbsp water, 2 tbsp sugar and 1 tbsp lime juice. Warm gently over low heat just until the sugar dissolves and mixture is slightly thinned (do not boil).

Remove from heat and add the bloomed gelatin, stirring until completely dissolved. Let gelee cool to room temperature but still pourable (about 20–30 minutes).

Carefully spoon or pour about 2–3 tbsp mango gelee over each set panna cotta (amount will depend on mold size), smoothing the surface. Chill for at least 1 hour more to allow the gelee to firm.

Combine 1/2 cup finely chopped shelled pistachios, 1 tsp powdered sugar, 1 tsp melted butter and 1/8 tsp fine salt in a small bowl. Toss to combine. Keep covered at room temperature until ready to use. If you prefer a finer crunch, pulse briefly in a food processor—do not make a paste.

Preheat oven to 350°F (175°C). Line a baking sheet with a silicone mat or parchment paper.

In a small bowl whisk together 2 tbsp all-purpose flour, 2 tbsp melted butter, 2 tsp honey, 1 tsp sugar, 1 egg white, 1/4 tsp vanilla extract and 1/16 tsp salt until smooth and slightly runny. Let batter rest 10 minutes.

Drop teaspoonfuls (or spread thin rounds of about 3 inches) of batter onto the lined sheet, spacing well. Bake 6–8 minutes, until edges are golden brown. Work quickly while hot: lift each tuile with a spatula and drape over a rolling pin or bottle to shape into a curved tuille. Let cool to crisp. Repeat with remaining batter.

If batter firms before using, briefly return to oven 10–20 seconds to soften.

Whisk together 3 tbsp store-bought chamoy, 1 tsp honey and 1/2 tsp lime juice until smooth. Taste and adjust sweetness or acidity as needed. Transfer to a squeeze bottle or small spoon for plating.

Remove panna cottas from molds if desired: run a thin knife around the edge and briefly dip the base in warm water (1–2 seconds) and invert onto serving plates. If leaving in ramekins, plate ramekins on small dessert plates.

Spoon or scatter 1–2 teaspoons of pistachio crumble onto each plate or directly on top of the gelee layer.

Drizzle 1/2–1 tsp chamoy mixture artistically around or over each panna cotta. Add a small smear or dot of extra honey (about 1/4 tsp) if you want extra sheen and sweetness.

Insert 1 honey tuille into each panna cotta or place alongside as a crisp garnish. Scatter 1–2 tbsp chopped pistachios over the top, and tuck 1–2 micro mint leaves for freshness.

Serve chilled. Panna cotta will keep refrigerated for up to 48 hours; add tuilles just before serving so they stay crisp.