Sweet treats

Honey panna cotta

4 serves

Tip: If you prefer, use honey with vanilla and skip the vanilla seeds.

Easy 30 min
kcal 521 per person


  1. 500 g whipping cream

  2. Seeds of 1/2 vanilla bean

  3. 3 sheets white gelatine

  4. 2 oranges

  5. 1 starfruit (about 100 g)

  6. 2 figs

  7. 25 g shelled pistachios (unsalted)

  8. 60 g Langnese Golden Clear Honey


  1. Bring the cream, 50 g of honey and the vanilla seeds to a boil and simmer at low heat for 10 minutes. Let cool slightly Soften the gelatine in cold water.

  2. Press out the gelatine and dissolve in the lukewarm cream. Strain and pour into four moulds or cups (about 125 ml each) rinsed in cold water and let set in the refrigerator for at least four hours.

  3. Before serving, peel the orange and remove the pith. Cut out the orange wedges, preserving the juice. Mix the juice with the remaining honey.

  4. Wash the starfruit and figs, cut the starfruit crosswise into thin slices, cut the figs into eighths.

  5. Separate the orange wedges onto four plates and drizzle with the orange dressing. Flip the panna cotta on top. Chop the pistachios and sprinkle over the top.