Tahini Panna Cotta With Honeycomb Crunch Recipe
45 minutes plus at least 4 hours setting time and 40 minutes cooling time
Ingredients
- 2 platinum grade gelatine leaves
- 400ml of double cream
- 150g of whole milk
- 60g of honey
- 60g of tahini
- 1 vanilla pod, seeds scraped out, or 1 tsp vanilla extract
- raspberries, halved lengthways, to serve
- 100g of caster sugar
- 50g of golden syrup
- 1 tsp Doves Farm Bicarbonate of Soda
Method · 45 min
- Soak the gelatine leaves in cold water to soften
- Place the cream, milk, honey, tahini, vanilla seeds and its pod in a saucepan with a pinch of fine sea salt. Heat over a medium-low heat until steaming, whisking frequently – do not let it boil. Remove from the heat
- Squeeze the excess water from the gelatine leaves then stir them into the warm mixture until fully dissolved. Strain through a sieve into a jug or bowl, discarding the vanilla pod
- Divide the mixture between 4 coupe glasses or ramekins and set aside to cool. Cover tightly with cling film and set in the fridge for at least 4 hours, or ideally overnight
- For the honeycomb, line a baking tray with baking paper or set up a non-stick baking mat on a heatproof surface. Heat the sugar and golden syrup in a deep saucepan over a medium heat, swirling to help the sugar dissolve (do not stir) – it’s important to use a deep saucepan as the honeycomb will expand once you add the bicarbonate of soda. Once the sugar has melted, take the sugar to an amber colour (around 150°C)
- Remove from the heat and carefully sprinkle over the bicarbonate of soda. Whisk the mixture to distribute the bicarb – the mixture will foam and expand rapidly – try not to overwhisk as this will result in a flat honeycomb
- Immediately and carefully pour onto the baking paper or non-stick baking mat and leave for 40 minutes to cool and harden
- Once hard, break into shards and set aside (it will keep in an airtight container for up to 1 month)
- When you’re ready to serve, invert the panna cotta onto serving plates (or you can serve them in the coupes). Top each panna cotta with honeycomb shards and garnish with a few raspberries around the edge
tahini in this panna cotta with the caramel sweetness of honeycomb. Offering both balance and a satisfying crunch, honeycomb is a fantastic technique to add to your repertoire. It can be used in many desserts from chocolate-based desserts like crémeux and mousses, a mix-in for ice creams or as a garnish to elevate a simple fruit fool.
