Burnt Honey White Chocolate Espresso Panna Cotta

5 from 1 vote

Burnt Honey White Chocolate Espresso Panna Cotta

Based on a latte I had in Salt Lake City, this burnt honey white chocolate espresso panna cotta, is thick and creamy and the perfect balance of all three flavors.

Prep Time20

Setting4

Total Time4 20

Course: Afternoon Kaffee, Dessert

Cuisine: Italian

Keyword: burnt honey, espresso, honey, panna cotta, white chocolate

Servings:

Calories: 444kcal

Equipment

1 Sauce Pot

Ingredients

50 grams milk cold
7 grams powdered gelatin 1 packet
225 grams white chocolate
475 grams heavy cream more for serving
3 ounces espresso 2 shots (or strongly brewed coffee)
120 grams honey
1 teaspoon vanilla bean paste or vanilla extract
1/2 teaspoon fine sea salt

Instructions

In a large heat safe bowl pour in the milk and sprinkle with a packet of gelatin. Stir to combine and set aside.
In a medium heat safe bowl, add in the chopped up the white chocolate.
Heat 250 grams of heavy cream in a glass measuring cup in 30 second intervals in the microwave. Stir between each interval and continue heating until hot and steamy, it doesn't need to boil.
Pour the hot cream over the white chocolate.Cover the bowl with a lid or cutting board and leave to sit or a minute. Then pour in the hot espresso.Whisk until smooth.
Add the honey into a small sauce pot. Place over medium heat and bring to a boil, stir if necessary to keep it from overflowing but no need to stir it constantly. Keep cooking until it smells burnt and looks a very dark amber color.
Turn the heat off and while stirring slowly pour in the remaining 225 grams of heavy cream. Turn the heat back on to low, stirring until it gets hot and steamy but don't let it boil!
Once steaming immediately turn the heat off. Pour the honey and cream mixture over the bloomed gelatin and stir to combine.
Pour in the espresso white chocolate ganache and stir until smooth. Add in the vanilla and salt and whisk once more.
Use a liquid measuring cup with a spout to carefully pour the liquid into whichever bowls or dishes you want. The panna cotta can either be served in the dish or tipped out once set like jello. Pick the dishes according to how you want to serve it!
Place the dishes into the fridge and leave to set for a minimum 4 hours. The smaller and shallower the dishes, the faster they will set. No need to cover the dishes until the surface has set.

To Serve

Once set, the panna cotta can be served either straight from the dish or tipped out like a jello mold.
To release the panna cotta from the dish, set the dish in a bowl of warm water for 20-30 seconds. Place a plate upside down on top of the dish and flip both the plate and the dish over and it should release. The warmth melts the gelatin making the panna cotta slide out. If it doesn't release return it to the warm water for 10 -20 more seconds.
Either way, drizzle the top of the panna cotta with a little heavy cream. Then sprinkle with a bit of flaky sea salt.
Store leftovers in the fridge covered so they don't dry out.

Notes

Tips for making Panna Cotta

This recipe is incredibly simple so just stick to the ingredients and instructions it will work out!
When burning the honey you really want it to become a dark amber color. It won't smell particularly amazing but the flavor gets diluted so it really needs to BURN.
The cream and honey need to be heated slightly to dissolve the gelatin. Make sure not to let the honey and cream mixture come to a boil or the cream will curdle.
If you don't have a method for making espresso, replace it with strongly brewed coffee.
To easily remove the panna cotta, simply set the dish in a bowl of warm water for about 20-30 seconds. Place a plate upside down on top of the dish and flip both the plate and the dish over and it should release. The warmth melts the gelatin making the panna cotta slide out. If it doesn't release return it to the warm water for 10 -20 more seconds.

Nutrition