Recipe with honey
Honey Panna Cotta with Plum Compote
The creamy, floral summer blossom honey gives the panna cotta its natural sweetness and goes well with the tart seasonal plum compote.
⏱ Prep 25 min · Cook/bake time 10 min · Total 35 min · 4 servings
Ingredients
- 400 ml cream
- 100 ml milk
- 3 tbsp SUMMSTOFF summer blossom honey
- 1 vanilla pod
- 3 sheets gelatine
- 400 g plums
- 1 tbsp sugar
- 1 tbsp lemon juice
Method
- Soak the gelatine in cold water.
- Put the cream, milk, 2 tbsp honey and the scraped-out seeds of the vanilla pod in a pot and heat, but do not boil.
- Take the pot off the heat, dissolve the squeezed-out gelatine in it and stir well.
- Pour the mixture into four glasses and leave to set in the fridge for at least 4 hours.
- Stone and quarter the plums and simmer with sugar, lemon juice and 1 tbsp honey for about 8 minutes until soft.
- Let the compote cool.
- Before serving, spoon the plum compote onto the panna cotta.
Nutritional values per serving (approx.): 435 kcal · Fat 31 g · Carbohydrates 29 g · Protein 5 g
Tip: Instead of glasses, you can pour the panna cotta into moulds and briefly dip them in warm water to serve, then turn out.
Honey used: View summer blossom honey in the shop →