Making dessert doesn’t have to be complicated! Today, I’m sharing my recipe for Thyme and Honey Panna Cotta. This creamy, dreamy dessert is surprisingly easy to make, and the subtle flavors of thyme and honey elevate it to something truly special.
Why You Will Love This Recipe
This Thyme and Honey Panna Cotta is more than just a dessert; it’s an experience. The smooth, silky texture of the panna cotta melts in your mouth, while the earthy thyme and sweet honey create a delightful flavor combination. It’s a sophisticated treat that’s perfect for impressing guests, yet simple enough to whip up for a weeknight indulgence. Plus, it’s naturally gluten-free!
Ingredients
Here’s what you’ll need to make this delicious dessert:
- 2 cups heavy cream
- 1 cup whole milk
- ½ cup granulated sugar
- 2 tablespoons honey
- 2 teaspoons fresh thyme leaves, plus more for garnish
- 1 packet (1/4 ounce) powdered gelatin
- ¼ cup cold water
Step-by-Step Instructions
Follow these simple steps to create your own Thyme and Honey Panna Cotta:
Step 1: Bloom the Gelatin
In a small bowl, sprinkle the powdered gelatin over the cold water. Let it sit for about 5-10 minutes. This process is called blooming, and it’s essential to ensure the gelatin dissolves properly and your panna cotta sets correctly. You’ll notice the mixture becoming thick and slightly cloudy.
Step 2: Infuse the Cream
In a medium saucepan, combine the heavy cream, whole milk, sugar, honey, and thyme leaves. Place the saucepan over medium heat and bring the mixture to a gentle simmer. Be careful not to boil it! Stir occasionally to prevent scorching and to dissolve the sugar.
Step 3: Dissolve the Gelatin
Remove the saucepan from the heat. Add the bloomed gelatin to the warm cream mixture and stir until it is completely dissolved. Make sure there are no granules of gelatin remaining. This is important for a smooth, lump-free panna cotta.
Step 4: Strain the Mixture
Pour the mixture through a fine-mesh sieve into a bowl or measuring cup. This will remove the thyme leaves and any undissolved gelatin, leaving you with a perfectly smooth base for your panna cotta.
Step 5: Pour into Molds
Pour the strained mixture evenly into individual serving dishes or ramekins. I usually get about 4-6 servings from this recipe, depending on the size of the dishes.
Step 6: Chill to Set
Cover the ramekins with plastic wrap, making sure the plastic wrap touches the surface of the panna cotta. This prevents a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, to allow the panna cotta to set completely. You’ll know it’s ready when it jiggles slightly when you gently shake it.
Serving Suggestions
The Thyme and Honey Panna Cotta is delicious on its own, but you can elevate it with some simple pairings. A drizzle of extra honey on top enhances the sweetness, while a sprinkle of fresh thyme leaves adds a pop of color and fragrance. You can also serve it with fresh berries, such as raspberries or blueberries, for a touch of tartness that complements the creamy dessert.
For presentation, consider unmolding the panna cotta onto a plate. To do this, gently run a thin knife around the edge of the ramekin to loosen the panna cotta. Then, dip the bottom of the ramekin briefly in warm water and invert it onto a plate. Serve immediately.
This panna cotta is perfect for dinner parties, special occasions, or even a simple weeknight treat. Its elegant flavor and smooth texture are sure to impress.
Storage and Reheating
The Thyme and Honey Panna Cotta can be stored in the refrigerator for up to 3 days. Make sure to keep it covered to prevent it from drying out or absorbing other flavors in the fridge.
Panna cotta is best served cold, so reheating is not recommended. It will lose its delicate texture if heated.
Key Details
- Prep Time: 15 minutes
- Chill Time: 4 hours (or overnight)
- Servings: 4-6
- Equipment:
- Medium saucepan
- Small bowl
- Fine-mesh sieve
- Ramekins or serving dishes
Thyme and Honey Panna Cotta
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- ½ cup granulated sugar
- 2 tablespoons honey
- 2 teaspoons fresh thyme leaves plus more for garnish
- 1 packet 1/4 ounce powdered gelatin
- ¼ cup cold water
Instructions
- In a small bowl, sprinkle the powdered gelatin over the cold water. Let it sit for about 5-10 minutes to bloom.
- In a medium saucepan, combine the heavy cream, whole milk, sugar, honey, and thyme leaves. Place over medium heat and bring to a gentle simmer, stirring occasionally. Do not boil.
- Remove from heat. Add the bloomed gelatin to the warm cream mixture and stir until completely dissolved.
- Pour the mixture through a fine-mesh sieve into a bowl or measuring cup.
- Pour the strained mixture evenly into individual serving dishes or ramekins.
- Cover and refrigerate for at least 4 hours, or preferably overnight, to set completely.