Olympia – Jan/Feb 2018

Honey Panna Cotta Recipe

Honey Panna CottaWho doesn’t love silky, creamy panna cotta? And it’s even better when it’s made with local honey. Head Pastry Chef Steve Penny at Royal Lancaster London shares his secret recipe for this delicious, yet simple Honey Panna Cotta dessert. It’s available at Island Grill, the hotel’s restaurant.

The London hotel is home to 10 beehives on its second-floor roof. The honey bees pollinate the Lime trees in Hyde Park, located directly opposite the hotel, allowing the Bee Team to harvest a light, citrusy honey, which is served in the hotel’s sustainable restaurant, Island Grill, as well as within banqueting dishes and afternoon tea.

** Caster sugar is super fine granulated sugar that dissolves more quickly than regular sugar. While you can find caster sugar in higher-end kitchen stores, you can also easily make it yourself. Place granulated sugar in a food processor or blender. Pulse until it’s superfine, but not powdery. Allow sugar to settle before opening processor/blender.

Recipe courtesy Chef Steve Penny Royal Lancaster London

4 cups (1 liter) Cream

1 1/2 ounces (50 grams) Caster Sugar**

3 ½ ounces (100g) Honey

1/3 ounce (10g) Gelatine Powder

1/3 ounce (10 ml) water


Step 1: Combine the cream, sugar and honey and pour the mixture into a saucepan. Bring to the boil until everything has dissolved into the cream, then turn off the heat.

Step 2: Soften the gelatine powder in the water, and then add to the warm cream.

Step 3: Pour the mixture into the prepared moulds and leave to set overnight.

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.

Step 5: Serve with fresh berries and enjoy!

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Bobbie Hasselbring

RFT founder and the website’s former editor-in-chief, Bobbie Hasselbring has been a travel junkie her entire life. She’s been an award-winning writer and editor for more than 25 years and author of the regional food-travel bestsellers, The Chocolate Lover’s Guide to the Pacific Northwest and The Chocolate Lover’s Guide Cookbook.