Honey-rose Panna Cotta Recipe

Bloom gelatin

Sprinkle the 1.25 tablespoons powdered gelatin evenly over 3 tablespoons cold water in a small bowl. Let sit 5–10 minutes until swollen and gelatin has absorbed the water.

Heat cream mixture

In a medium saucepan, combine 2 cups heavy cream, 1 cup whole milk, 1 tablespoon mild honey, 2 teaspoons granulated sugar, and 1/4 teaspoon fine salt. Warm over medium heat, stirring, until the mixture is steaming and steam appears at the edges but not boiling (about 5–7 minutes).

Dissolve gelatin

Remove the pan from heat. Add the bloomed gelatin and stir until completely dissolved (about 1–2 minutes). If needed, return to very low heat briefly—do not boil—just to fully melt the gelatin.

Flavor and strain

Stir in 1/2 teaspoon vanilla extract and 1 teaspoon rose water (start with 3/4 tsp if you prefer a subtler rose note). Taste and adjust sweetness with the optional 1 teaspoon liquid honey if desired. Strain the panna cotta base through a fine-mesh sieve into a pouring jug to remove any undissolved bits and foam.

Chill

Pour the mixture into four 6-oz ramekins or molds, filling evenly. Let cool to room temperature (15–20 minutes), then cover with plastic wrap and refrigerate at least 4 hours or up to 24 hours until set.

Make simple puree

In a small saucepan, combine 1/2 cup water and 1/2 cup granulated sugar. Heat gently, stirring, until sugar dissolves to make a simple syrup. Cool to room temperature. In a blender, combine 3 cups frozen raspberries, the cooled simple syrup, and 1 tablespoon fresh lemon juice. Blend until smooth.

Strain and churn

For a seed-free sorbet, pass the raspberry purée through a fine-mesh sieve, pressing with the back of a spoon. Chill the purée thoroughly (at least 30 minutes). Process in an ice cream maker according to manufacturer's instructions until firm — typically 20–30 minutes. If you don't have an ice cream maker, spread the purée in a shallow container and freeze, stirring vigorously every 30 minutes until evenly frozen and scoopable (about 2–3 hours).

Store

Transfer sorbet to an airtight container and freeze until ready to serve. Soften at room temperature for 5–10 minutes before plating for easiest scooping.

Prepare pan

Line a small rimmed baking sheet or loaf pan (about 8x4 inches) with parchment paper and lightly oil the paper so the honeycomb releases easily.

Cook sugar

In a heavy-bottomed saucepan combine 3/4 cup granulated sugar, 2 tablespoons light corn syrup, and 1 teaspoon water. Stir over medium heat until sugar dissolves, then stop stirring and let the mixture come to a boil. Using a candy thermometer, cook without stirring until it reaches 300°F (hard crack stage) — about 6–8 minutes. Watch closely to prevent burning.

Add baking soda

Remove from heat immediately. Quickly stir in 1 teaspoon sifted baking soda and 1 teaspoon honey. The mixture will foam vigorously and expand. Stir just enough to combine.

Set

Immediately pour the foaming mixture onto the prepared pan and tilt to spread quickly into an even layer. Let cool completely (10–20 minutes) until hard. Break into shards just before plating.

Make dough

In a medium bowl, combine 3/4 cup all-purpose flour, 2 tablespoons powdered sugar, 1 tablespoon almond flour (optional) and 1/8 teaspoon fine salt. Cut in 4 tablespoons cold cubed unsalted butter with a pastry cutter or two forks until mixture resembles coarse crumbs with some pea-size pieces.

Form and bake

Press the crumb mixture into a compact disk on a small baking sheet lined with parchment (or form into small cookies). For crumbs: bake at 325°F (160°C) for 12–15 minutes until pale golden at the edges. If you formed cookies, bake 12–14 minutes. Let cool fully on a rack.

Make crumbs

Once cool, break or pulse the baked sablé in a food processor or place in a zip-top bag and crush with a rolling pin into fine crumbs. Reserve in an airtight container until plating.

Unmold panna cotta

To unmold, run a thin knife around the edge of each ramekin and dip the base of each ramekin briefly (5–7 seconds) into hot water to loosen. Invert onto a chilled dessert plate and lift off ramekin. If preferred, serve panna cotta in ramekins without unmolding.

Plate components

Spoon about 1–2 tablespoons sablé cookie crumb onto the plate beside or under the panna cotta. Place a small scoop (about 2–3 tablespoons) of raspberry sorbet next to the panna cotta. Add broken shards of honeycomb artfully leaning against the panna cotta or sorbet (1–2 shards per plate).

Finish

Top the panna cotta with a light drizzle (about 1/2 teaspoon) of extra honey and garnish with 2 fresh raspberries and 2 mint leaves per plate. Optionally sprinkle a pinch of extra sablé crumbs over the sorbet for texture.

Serve

Serve immediately so the sorbet stays firm and the honeycomb stays crisp. If making ahead, refrigerate assembled panna cotta and keep sorbet frozen until ready to plate; add honeycomb at last minute to keep it crunchy.