Honey Pannacotta

Contributed by: Chef Steve Penny

Honey Pannacotta

Recipe type: Yield: Prep time: Cook time: Total time:

This delicious recipe has been contributed by the Head Pastry Chef Steve Penny at Royal Lancaster London, where ten beehives live on the second floor.


1 litre of Cream
50g of Caster Sugar
100g of Honey
10g of Gelatine Powder
30ml of water


  1. Step 1: Combine the cream, sugar and honey and pour the mixture into a saucepan.
  2. Bring to the boil until everything has dissolved into the cream, then turn off the heat.
  3. Step 2: Soften the gelatine powder in the water, and then add to the warm cream.
  4. Step 3: Pour the mixture into the prepared moulds and leave to set overnight.
  5. Step 4: To serve, dip the moulds into a bowl of warm water for a few seconds and the pannacotta should come out nicely into a bowl.
  6. Step 5: Serve with fresh berries and enjoy!

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