Honey Panna Cotta with Cherries & Sponge Toffee

Panna Cotta is one of those desserts you hardly ever see made at home. Come to think of it, you hardly even see it on many restaurant menus these days! Why, I'm not so sure. If you've never had honey Panna Cotta, it's a deliciously creamy milk-based dessert that is very similar in texture to Creme Brulee. Originating in Italy, Panna Cotta is meant to be a light and velvety dessert with subtle flavors.

One of the main differences between a Creme Brulee and a Panna Cotta is that instead of using eggs to thicken the milk, you use gelatin. The Panna Cotta mix is then poured into a mold and chilled while the gelatin sets. Either sheet gelatin or powdered gelatin may be used as long as the correct ratio of gelatin to liquid is used.  Panna Cotta is a wonderfully versatile dessert that can be garnished or flavored with whatever fruit, liqueurs, or spices you desire. This Honey Panna Cotta is the perfect (and easy to make!) dessert to impress with on any special occasion.

Featured in Easter Dinner Ideas (With a German Twist)

This post contains affiliate links for which we may be compensated if a purchase is made through the links provided at no extra cost to you. For more information, please read our affiliate disclosure.

History of Panna Cotta

Panna Cotta (pronounced pah-nah cot-tah), which means "cooked cream" in Italian, is a classic dessert that originated in the Piedmont region of northern Italy. Though its exact origins are uncertain, it is believed to have been created in the early 20th century. Some sources suggest that similar creamy desserts were made in Italy as far back as the 19th century, inspired by traditional custards and milk-based sweets.

Fun & Tasty Panna Cotta Facts!

• A "Modern" Classic – Although it feels like an ancient Italian dessert, Panna Cotta only became widely recognized in Italian cookbooks in the 1960s.
• No Baking Required – Unlike many other custard-based desserts, Panna Cotta is set in the fridge rather than baked in an oven, making it a foolproof dessert.
• Global Popularity – Panna Cotta has inspired countless variations around the world, often infused with flavors like coffee, chocolate, matcha, or tropical fruits.
• Endless Toppings – The traditional version is often served with fruit coulis, caramel, or chocolate sauce, but chefs also experiment with nuts, spices, or even edible flowers.
• Originally Dairy-Based – While classic Panna Cotta uses cream and milk, modern adaptations include dairy-free versions made with coconut milk, almond milk, or oat milk.
• A Piedmontese Treasure – Some food historians speculate that Panna Cotta was influenced by older Piedmontese desserts that used fish-based gelatin or egg-thickened creams.

Panna Cotta - The Base Recipe

I'll start with just a basic vanilla recipe. Scroll down for the Wild Honey & Cherry version! This basic vanilla Panna Cotta recipe can be adapted to suit any flavor you like. Just steep the cream or milk with a variety of fruit, spices, or other flavors. Add the gelatin and garnish appropriately once chilled.

You'll need:

• 500 ml milk or cream (cream will result in a creamier and richer dessert)
• 1 packet (15ml) Knox Powdered Gelatin (or 4 leaves of sheet gelatin)
• ¼ vanilla bean scraped

Method

1. Dissolve the packet of gelatin in ¼ cup of cold milk or cream.
2. Steep the scraped-out vanilla bean with the sugar in 1 ¾ cup milk or cream, making sure not to boil the liquid.
3. Remove the vanilla bean from the milk or cream, then whisk in the ¼ cup of liquid with dissolved gelatin.
4. Whisk the gelatin well to completely dissolve it.
5. Pour the Panna Cotta mix into any size or shape mold and chill for at least 3 hours until completely set.
6. Once set, un-mold the Panna Cotta onto a serving dish and garnish appropriately.

As you can see, making a basic Panna Cotta is very straightforward and surprisingly easy.

Making Honey Panna Cotta with Cherries

Using this basic Panna Cotta recipe from above, I will show you how to create a truly stunning dessert with only a handful of ingredients and some bubble wrap!

For this variation, you will need the following:

• 560 ml milk
• 3 tablespoon wildflower honey
• 1 packet (15ml) Knox Powdered Gelatin
• 1 jar of sour cherries
• ¼ cup sugar
• ¼ vanilla bean scraped
• 3 pieces Sponge Toffee as a garnish (you can find the recipe at CanadianLiving!)

Prepare your sponge toffee in advance and set aside to cool.

Use caution when making your own sponge toffee. As soon as baking soda is added, the hot sugar will start to expand rapidly. Use a very deep pot while preparing the toffee and a deep dish to cool the toffee and avoid spilling the sugar.

Hot sugar burns are nasty and no fun. If you do burn yourself, resist the urge to put the burn in your mouth, which is a natural reflex. The sugar sticking to your finger or hand will still be hot, and you will burn your mouth badly. Instead, immediately run the burn under cold water. This disclaimer comes because I have seen many people burn themselves with sugar.

Dissolve the gelatin in ¼ cup (60ml) of cold milk, and split and scrape the vanilla bean. Heat 2 cups (500ml) milk, 3 tablespoon honey, and the ¼ scraped pod section of vanilla bean. The scraped-out vanilla paste will be added to the cherry juice in the next step.

Prepare sour cherries:

Strain the jar of sour cherries, pour the juice into a separate sauce pot with the fresh vanilla paste, and bring to a simmer with ¼ cup of sugar. Reduce this liquid by at least half until it starts to turn syrupy. Set aside the syrup and save for garnishing along with the cherries themselves.

Whisk the dissolved gelatin into the hot milk mixture. Fish out the vanilla pod and pour the Panna Cotta mixture into any shape or size pudding mold. You can use special silicone molds meant for cooking and baking, or if you don't have any special molds, you can use any shape dish or ramekin. Even small, rounded wine glasses will work!

Pour the Panna Cotta Mix into the molds and chill in the fridge for at least 3 hours. Overnight is best as it really ensures the Panna Cotta is set. Once ready to serve the dessert, un-mold the Honey Panna Cotta by running a paring knife along the edge of the mold. Quickly dip the mold into a bowl of hot water to ensure no sides or bottom are sticking, and then invert the mold onto a plate. If you are using a silicone mold you can just pop it out by pressing on the underside of the mold. 

Garnish the Panna Cotta with sour cherries, cherry syrup, sponge toffee, and some flower petals for a colorful, and surprisingly simple yet stunning dessert, this Honey Panna Cotta, garnished with cherries and sponge toffee is sure to impress any guest or date!

Made the recipe? Comment & Rate it below, then take a picture and tag me on Facebook. For more from scratch recipes, follow me on Facebook & Pinterest.

Recipe

Honey Panna Cotta with Cherries

Chef Markus

A surprisingly simple yet stunning dessert, this Honey Panna Cotta, garnished with cherries & sponge toffee is sure to impress any guest or date!

No ratings yet

Print Recipe Pin Recipe Save Recipe Saved!

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 3 hours hrs 20 minutes mins

Course Dessert

Cuisine Italian

Servings 6 portions

Calories 171.3 kcal

Cook ModePrevent your screen from going dark

Equipment

pudding molds

Ingredients

  

1x2x3x

• 2 ¼ cup milk
• 3 tablespoon wildflower honey
• 1 packet Knox Powdered Gelatin 15ml
• 1 jar sour cherries
• ¼ cup sugar
• ¼ whole vanilla bean scraped
• 3 pieces Sponge Toffee

Instructions

 

• Dissolve the packet of gelatin in ¼ cup of cold milk or cream.
• Steep the scraped out vanilla bean with the honey in 2 cups of milk, making sure not to boil the liquid. Remove the vanilla bean from the milk, then whisk in the ¼ cup of liquid with dissolved gelatin. Whisk the gelatin well to completely dissolve it.
• Pour the Panna Cotta mix into any size or shape mold and chill for at least 3 hours until completely set.
• In a seperate pot, reduce the cherry juice with ¼ cup sugar and some vanilla bean paste until syrupy.
• Once set, un-mold the Panna Cotta onto a serving dish and garnish appropriately with the cherry syrup, whole sour cherries,and sponge toffee.

Nutrition

Calories: 171.3kcal

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

Keyword How do you make panna cotta?

Tried this recipe?Let us know how it was!