While panna cotta might look intimidating, it is actually one of the simplest make-ahead dessert recipes you can make –
taking only 10 minutes of your time in the kitchen!
This panna cotta features pure Alberta honey and is just the right amount of sweet – and what better way to celebrate Mother’s Day than with honey! Why? The queen bee is mother to hundreds of thousands of honey bees, with the majority of her offspring hard-working female bees. Honey bees create honey from nectar collected from flowers.
Here in Alberta, canola crops are a significant contributor to nectar collection, in addition to many native plants like
dandelion, clover, and wildflowers. These crops help to create the unique flavour and colour characteristics found in pure Alberta honey. Not only is this panna cotta distinctive in flavour, by using pure Alberta honey, you’re also supporting local Alberta beekeepers and farmers.
With Alberta being the largest honey producer in Canada, and those honey bees going on to pollinate our farm crops, by choosing pure Alberta honey you are supporting sustainability in both farming and beekeeping.
- 1 ½ cups homogenized milk
- 2.5 tsp gelatine
- ½ cup pure Alberta honey
- 1 ½ cups whipping cream
- 2 tsp vanilla extract
- Extra pure Alberta honey, berries, nuts, or mint to garnish (optional)
- In a saucepan, add homogenized milk.
- Sprinkle gelatine evenly over the surface, being careful not to create any piles. Allow the gelatine to bloom for 5 minutes.
- Heat over the stove to just warm, stirring constantly to dissolve gelatine.
- Add Alberta honey and stir until combined.
- Remove from heat, then add whipping cream and vanilla extract. Stir to combine.
- Pour into very lightly greased ramekins or glasses.
- Place in fridge for 4 hours to set.
- Prior to serving, garnish with Alberta Honey, berries, and/or mint as you choose.
- Gelatine can seem intimidating. The biggest thing is ensuring you dissolve it completely, without boiling or overheating the milk.
- You can sub homogenized milk for whipped cream if you
want to create an even richer panna cotta.
- You can substitute vanilla extract for almond extract if you’d prefer to garnish with nuts.
- Wondering if you should choose pasteurized or
unpasteurized honey for this recipe? The choice is yours! Choose a honey you enjoy the flavour profile of so it shines through in the recipe.
- If you plan to unmould your panna cotta, using 1 Tbsp (3 tsp) of gelatine will set it more firmly and make it easier to unmould. If you plan to keep it in-dish, sticking to 2.5 tsp for a more creamy texture is best!