Honey Panna Cotta with Peach Purée - The Sweet Rebellion
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Honey Panna Cotta with Peach Purée

Panna Cotta is one of my favourite desserts – I just love the smooth, silky texture and subtle flavour. A Panna Cotta is quite neutral on it’s own and it carries other flavours very well, so I decided to make a honey-flavoured version. Although Autumn is here, it’s still possible to buy delicious juicy peaches. They complement the honey flavour of the Panna Cotta beautifully, and add a gorgeous pop of colour too.

You’ll notice that the honey is added after the other ingredients have been heated – this is to preserve the flavour of the honey.

Panna Cotta lovers, try this!


25ml powdered gelatine
60ml water
500ml cream
500ml milk
50ml sugar
100ml Mac’s Eucalyptus Honey (Available at Faithful to Nature)

6 ripe peaches or nectarines
15-30ml icing sugar, to taste
a squeeze of lemon juice
water, as needed


  • For the Honey Panna cotta, sprinkle the gelatine over the water and allow to sponge for 5 minutes.
  • Heat the cream, milk and sugar on low heat until it just comes to the boil, then remove from heat and add the sponged gelatine. Mix well until completely dissolved.
  • Stir in the honey.
  • Pour the panna cotta into moulds or glasses and cover with clingfilm.
  • Refrigerate for 3-4 hours, or until set.
  • Peel 3 of the peaches and roughly chop into pieces, dicarding the stones.*  Using a stick blender or food processor, blitz together the peaches, sugar (to taste) and lemon juice until you have a smooth purée. Pass the mixture through a fine sieve to remove any remaining skin. If the purée is very thick, you can add a little water.
  • Unmould the panna cotta’s by briefly dipping the moulds into warm water, then inverting onto your serving plate.
  • Slice the remaining peaches and place on and around the panna cotta’s, then drizzle with the peach purée.

*If the skins do not come away easily, blanch the peaches. Bring a pot of water to a boil. Score a large X onto the bottom of each peach with a sharp knife. Fill a large bowl with cold water and ice cubes. When the water is at a rolling boil, carefully drop each peach into the pot. Boil for 1-2 minutes, until the peaches float and the skin begins to peel off. Immediately transfer the peaches to the bowl of ice water and allow to sit for 2-3 minutes. Drain. Using your fingers, gently peel off and discard the peach skin.


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