Panna Cotta Miel et Piment | DE LA ROSÉE

Panna cotta, honey and chili

Upside-down panna cotta accompanied by our honey and chili preparation. We have reduced the usual amount of sugar in the panna cotta to be generous with the honey and chilli topping.

Ingredients for 8 people (small dessert portions)

  • 400ml single cream
  • 300ml of milk (or plant-based milk)
  • 30g of sugar
  • 4 sheets of gelatin
  • honey and chili preparation

    1° / Immerse the gelatin sheets in a plate of cold water. Leave aside the time to prepare the cream.

    2° / In a pan, add the cream, the milk and the sugar then bring the mixture to a boil. Off the heat, whisk in the gelatin sheets.

    3° / Then pour the mixture into verrines, into a large dish or into silicone molds for the upside-down version like here. Leave to cool slightly at room temperature then place in the refrigerator for 8 hours (or overnight).

    4° / Before serving, add a generous spoonful of honey and aji lemon chili preparation.

    **note : for the upside-down version, the preparation will not remain on the panna cotta, provide a deep dessert plate.


    The recipe in video :