Steve Penny’s Honey Panna Cotta

Honey Pannacotta at Island Grill - Royal Lancaster London

Steve Penny, Head Pastry Chef at Royal Lancaster London shares his recipe for a simple yet delectable honey panna cotta. Try it at home or enjoy it in the hotel’s restaurant, Island Grill.

Ingredients
1 litre of cream
50g of caster sugar
• 100g of honey
• 10g of gelatine powder
• 30ml of water

Method
1 Combine the cream, sugar and honey and pour the mixture into a saucepan. Bring to the boil until everything has dissolved into the cream, then turn off the heat.
2 Soften the gelatine powder in the water, and then add to the warm cream.
3 Pour the mixture into the prepared moulds and leave to set overnight.
4 To serve, dip the moulds into a bowl of warm water for a few seconds and the pannacotta should come out nicely into a bowl.
5 Serve with fresh berries and enjoy!

Make it happen
Where: Royal Lancaster London, Lancaster Terrace, London W2 2TY
Bookings: To make a reservation, phone 020 7551 6000 or visit wwww.royallancaster.com

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