Christmas Pannacotta Recipe

Christmas Pannacotta Recipe

A panacotta is my choice alternative Christmas dessert because it’s light to eat and can be made a couple of days in advance.  The honeycomb garnish really gives it that special Christmas crown. It’s a treat. Left over honeycomb is delicious dipped in dark chocolate as a petit four or bagged as a stocking filler

Serves 6-8 desserts


1.2 litres single cream

1 vanilla pod

5 leafs of gelatine

150ml cold full fat milk

150grams icing sugar


Heat the cream with the vanilla pod and add the sugar, stir until melted. Soften the gelatine leafs in cold water and add to the hot liquid, they will dissolve quickly.  Lastly stir in the cold milk. Lightly oil small ramikins or timbale moulds. Allow the panacotta to cool and begin to set, once cooled pour into the moulds and store in the fridge.  When ready to serve, turnout the pannacotta by rubbing a warm damp cloth around the sides, it should drop out easily.

Honeycomb Recipe


12.5gram honey

25 grams glucose

65 grams sugar

1 tablespoon water

1 teaspoon bi carb


Make Christmas eve. Heat the honey, glucose, sugar and water – stirring slowly to dissolve the sugar.  Using a sugar thermometer heat to 140 degrees, then turn off the heat.

Immediately  add the bi-carb and whisk for about 1 minute.  The liquid will rise, foam and look like a kids science experiment.  Immediately pour on to a sheet of grease proof paper on a work surface and allow to cool.  It is important not to over heat or the mixture will go too dark. Allow the honeycomb to cool and break off chunks to garnish the panaccotta plate

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