Burnt Honey & Saffron Panna Cotta with Strawberries

Gorgeous picture styled and photographed by Maisie Chandler

It’s full swing strawberry season, and this is one of the best desserts I’ve had that uses them.

Panna cotta is always served in swanky restaurants, which makes it feel like a very technical thing to make, when in fact it is not at all. The burnt honey and saffron flavour combination is absolutely delish, and topped with macerated fresh strawbs and a touch of olive oil is heavenly (trust me, don’t skip the evoo, unless you can’t stand the taste.)

Picture styled and photographed by Maisie Chandler

Notes: If you can’t find saffron, the panna cotta can be made without.

Serves: 4-6 

Time: 4hrs-overnight 

Ingredients

75g honey

2 gelatine sheets 

150ml whole milk

250ml double cream 

5-7 saffron threads 

125g greek yoghurt 

1 tsp vanilla paste

200g Strawberries, finely diced 

1 tsp caster sugar

Extra Virgin Olive Oil, to garnish

Mint, to garnish (optional)

Method: 

1. Place the honey into a saucepan on medium-high heat. Let it simmer until it turns a dark amber colour, then remove from the heat. 

2. Meanwhile, soak the gelatine leaves in a little ice-cold water. Grease your ramekins (or chosen container) using oil, discarding any excess.

3. Add the whole milk, double cream and saffron threads to the honey. Place back onto medium heat, whisking until the honey melts and incorporates into the cream mixture.

4. Remove the pan from the heat, squeeze the water out from the gelatin sheets and whisk into the warmed cream mixture, until fully dissolved. 

5. Place the greek yoghurt and vanilla into a bowl, and slowly whisk in the cream mixture until fully incorporated. 

6. Fill a large bowl halfway with ice water, place the bowl with the cream mixture  into the ice bowl and whisk constantly until the cream mixture is cold.

7. Share the panna cotta mixture into the greased ramekins. Cover with cling film and refrigerate for at least 4 hours. If leaving to chill overnight, press the cling film gently onto the surface of the mixture so that it doesn’t form a skin. 10 mins before serving, remove the strawberries and panna cotta from the fridge. 

8. Before serving, finely dice the strawberries, and mix with the sugar. Set aside.

9. Run a knife around the inside of the ramekins or dip the ramekins in some hot tap water, and invert onto a serving plate.

10. Serve the burnt honey saffron panna cotta with some macerated strawberries and a tiny drizzle of good quality extra virgin olive oil. Optional: Garnish with some mint.