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Honey & Granadilla Panna Cotta

Makes 4


  • 500ml cream
  • 1 Tbsp vanilla extract
  • 2 Tbsp GOLDCREST honey
  • 30g sugar
  • 3 leaves gelatine
  • 2 x 110g tins¬†GOLDCREST Granadilla
  • 1 Tbsp Goldcrest honey
  • Squeeze of lemon juice


  1. Place cream, vanilla, honey and sugar in a saucepan and bring to a simmer.
  2. Place the sheets of gelatine in a bowl of water while the cream heats up.
  3. Once soft. Squeeze out any excess water.
  4. Take the cream off the heat and add the gelatine. Whisk until fully incorporated.
  5. Strain mixture and pour into 4 ramekins set on a tray. Place in the fridge until set. (3-4 hours, also can be made the night before)
  6. Pour the granadilla into a small saucepan. Add the honey and lemon juice and bring to a simmer. Remove from the heat and allow to cool.
  7. Serve panna cotta with a few spoonfuls of granadilla coulis on top.


Unmold panna cotta by dipping the ramekin in boiling water for 6 seconds. Remove and run a knife around the edge, then flip out onto serving plate. Top with spoonfuls of granadilla coulis.

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