Honey Panna Cotta

Prep time 20 minutes, plus 4 to 6 hours chilling Servings 6

Honey panna cotta needs no oven, just time in the fridge to set into something silky and lightly sweet. SBEZI's balanced, clean finish comes through in the honey garnish, a small echo of the oil itself.

Ingredients

2 1/2 teaspoons unflavored gelatin
3 tablespoons cold water
2 cups heavy cream
1/2 cup whole milk
1/3 cup honey, plus more for serving
1 teaspoon SBEZI, plus more for serving
Pinch of salt

Instructions

Sprinkle the gelatin evenly over the cold water in a small bowl and let it bloom 5 minutes, until softened and spongy.
In a saucepan, warm the cream, milk, honey, and a pinch of salt over medium heat, stirring occasionally, until just steaming, do not let it boil.
Remove from heat and whisk in the bloomed gelatin and SBEZI, stirring until the gelatin is fully dissolved and no streaks remain.
Divide the mixture evenly among six ramekins.
Chill at least 4 hours, or overnight, until fully set and no longer jiggly in the center.
To serve, either unmold by briefly dipping each ramekin in warm water and inverting onto a plate, or serve directly in the ramekins, finished with a final drizzle of honey and SBEZI.

Nutrition

Serving size 1 serving

Calories 353

Total fat 30g

Saturated fat 18g

Cholesterol 112mg

Sodium 59mg

Carbohydrates 19g

Dietary fiber 0g

Sugars 19g

Protein 3g

Nutrition information is an estimate calculated from the ingredients listed and may vary based on the specific products used. It is not intended as medical or dietary advice.