Lemon and Hazelnut Panna Cotta with Wildflower Honey Drizzle

A light and refreshing panna cotta infused with lemon and toasted hazelnuts, drizzled with delicate wildflower honey. Perfect after a rich main course.

Prep Time

15 minutes

Total Time

45 minutes (plus 4 hours chilling)

Calories

545 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.16/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Dietary:

Mood:

Ingredients

Servings

2cupsHeavy Cream(35% fat or higher)

£2.50

0.5cupWhole Milk

£0.30

0.3cupGranulated Sugar

£0.15

1tablespoonGelatin Powder

£0.25

0.3cupCold Water(For blooming the gelatin)

1tablespoonLemon Zest(From 1 large lemon)

£0.10

1tablespoonLemon Juice(Freshly squeezed)

£0.10

0.3cupHazelnuts(Toasted and chopped)

£0.75

2tablespoonsWildflower Honey(For drizzling)

£0.50

Total Cost

£4.65

£1.16 per serving

Instructions

1.
In a small bowl, sprinkle the gelatin powder over the cold water. Let it stand for 5-10 minutes to bloom.
2.
In a medium saucepan, combine the heavy cream, milk, and sugar. Heat over medium heat, stirring occasionally, until the sugar is dissolved and the mixture is steaming but not boiling.
3.
Remove the saucepan from the heat and add the bloomed gelatin. Stir until the gelatin is completely dissolved.
4.
Stir in the lemon zest and lemon juice. Strain the mixture through a fine-mesh sieve into a bowl to remove any lumps or zest pieces (optional).
5.
Divide the panna cotta mixture evenly among four ramekins.
6.
Sprinkle the toasted and chopped hazelnuts evenly over the top of each ramekin.
7.
Cover the ramekins with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until set.
8.
Before serving, gently loosen the edges of the panna cotta with a knife. If desired, dip the bottom of each ramekin briefly in warm water to help release the panna cotta. Invert onto serving plates. (Alternatively serve in ramekins).
9.
Drizzle each panna cotta with wildflower honey and serve immediately.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (170g)

545 kcal / 2280 kJ

Carbs

23g

9% of RDA

Fat

48g

69% of RDA

Protein

14% of RDA

Detailed Breakdown

Fibre

1 g

3% of RDA

Sugar

22 g

24% of RDA

Sodium

50 mg

2% of RDA

Saturated Fat

30 g

150% of RDA

Chef's Tips

To toast the hazelnuts, spread them on a baking sheet and bake at 350°F (175°C) for 8-10 minutes, or until fragrant and the skins begin to crack. Let cool slightly, then rub the skins off with a clean kitchen towel.

For a smoother texture, strain the panna cotta mixture before pouring it into the ramekins.

Adjust the amount of lemon juice to your liking. Taste the mixture before setting and add more if desired.

Substitute other types of nuts, such as almonds or pistachios, for the hazelnuts.

If you don't have wildflower honey, you can use regular honey or maple syrup.

Cooking Equipment

Saucepan

Whisk

Ramekins (x4)

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Main Course

Forager's Ravioli

Wild nettles are the star ingredient of this fresh ravioli. Swap in spinach if you're not a fan of foraging and serve with butter and crunchy hazelnuts.

75 min

2 servings

Medium

"Pairs perfectly with this dessert"

Starter

Whipped Ricotta Crostini with Lemon Zest and Pea Shoots

Light and refreshing crostini topped with whipped ricotta, lemon zest, and delicate pea shoots, perfect as a starter.

25 minutes

4 servings