In my first ever collaboration with another blogger, lovely Maryana from The Dalmatian Daughter blog with my Manuka and Vanilla Panna Cotta. Maryana (better known as Mimi to her friends) reached out to me a few weeks ago and asked if I would be interested in collaborating together...something that I could not say no to.
Honestly, the last few months have been all work and no play so working in this space has been set aside for 'more important things', so Mimi's offer made me excited to create and mull over food in a way that simultaneously makes me feel confident in my strengths and reach for creating and testing myself out. Thanks so much to Mimi for this opportunity.
The planning process led us through a few options of what we could do, but ultimately we decided to make one dish two separate ways, Panna Cotta which is Italian for 'cooked cream.' Taking a traditional dish and putting our own spin on it from our respective heritages which you can delve further into via Mimi's Instagram which has lots of traditional dishes with love for her heritage of Croatian and Turkish food particularly and lots of bright colors which will absolutely make you smile!
We also wanted something you didn't need to bake because let's face it, we have enough heat in the air at this time of year that we don't need to create more by turning the oven on. With this heritage, Mimi made Sour Cherry Panna Cotta that honestly makes me wish we lived closer to each other so I could try this.
Mine has it's heart firmly in my kiwi roots, mostly because I wanted something subtle and fresh and Manuka is actually a honey that I don't much love beyond using it to try and heal my skin by using it as a mask for my face. Though this opportunity made me rethink using it in a dish and really embrace the flavors both naturally and culturally we find on the shores of Aotearoa.
Why you'll love this
Bright vanilla panna cotta
Thanks to the vanilla beans, the creamy panna cotta is full of flavor.
Honeycomb crunch or sauce
The longer the honeycomb sits on top of your panna cotta the more it melts into a sweet and punchy syrup. Simply top with larger chunks if you want it to maintain that crunch!
Ingredients for the best Manuka and Vanilla Panna Cotta
- Vanilla bean: Vanilla bean or vanilla bean paste works perfect in adding bold flavor to this dessert.
- Cream: The cream adds a traditional element and weight to the liquid for the panna cotta to set as well as adding that beautiful texture.
- Milk: This helps take the richness away from the cream.
- Sugar: Helps sweeten the panna cotta and creates the base for that homemade honeycomb! Superfine or caster sugar is best here as it doesn’t add additional flavor beyond sweetness, though light brown sugar would also work well.
FAQ's for the best Manuka and Vanilla Panna Cotta
How do I use the leftover honeycomb or hokey pokey?
I made a full amount of the Hokey Pokey so you will only use a couple of tablespoon amounts for garnishing the dessert. The remaining honeycomb can be snacked on at leisure or dipped into chocolate for your own homemade Crunchie bites which will help them keep for up to 1 month.
Can I make panna cotta ahead?
Absolutely! The panna cotta needs time to set so you'll want to let this have a few hours, though, it is best made in the morning and served the same day, you could make and serve it within 24 hours.
Can I make the honeycomb ahead?
Definitely! The honeycomb holds if kept covered in a dry place for 1 week.
More honey recipes you'll enjoy
How to make:
Soak the gelatin sheets in water until soft.
Place the cream, milk, sugar, vanilla seeds, Manuka honey, salt (if using agar agar add this additionally and cook until it has reached 85C/185F by using a candy thermometer) into a saucepan until the sugar has dissolved and is bubbling and thickened somewhat for 2 minutes.
Remove from the heat, wring out the soft gelatin sheets and whisk into the hot cream mixture until the mixture has thickened, smooth but still has somewhat of a jiggle.
Pour into your prepared dishes and place in the refrigerator until set or overnight.
Meanwhile, to make the hokey pokey, prepare a baking tray with baking paper and grease with butter or coconut oil (if you don't it will likely stick).
Place the sugar and golden syrup on low heat into a saucepan and stir until the sugar has dissolved, approximately 2 minutes.
Increase the heat to medium high and stir while it bubbles for 2 minutes.
Remove from the heat, add the baking soda and stir swiftly as the mixture bubbles up. Pour quickly into your prepared tin and set aside to set.
To serve, leave at room temperature, place a plate over the top of the dishes and invert to gently remove from your mould.
Break a tablespoon amount of hokey pokey and crumble it between your fingers and sprinkle over the top, allowing to sit for a few minutes to melt the hokey pokey a tiny little amount which makes it a little bit of a honeycomb sauce.
Serve.
Manuka and Vanilla Panna Cotta
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: Serves 3 or 4 (depending on serving size)
- Category: Dessert
- Diet: Gluten Free
Description
New Zealand flavors win with this dish with Manuka and vanilla flavors throughout and is then topped with hokey pokey (our honeycomb) crumbs on top
Ingredients
For the Panna Cotta
250 milliliters / 1 cup cream
50 milliliters milk
50 grams / ¼ cup superfine/caster sugar
1 teaspoon vanilla seeds
1 tablespoon Manuka honey
¼ teaspoon sea salt
2 leaves gelatin (1 equivalent teaspoon agar agar powder for thick cream)
For the Hokey Pokey Crumb
Adapted from Chelsea Sugar
5 tablespoons superfine/caster sugar
2 tablespoons golden syrup
5 grams / 1 teaspoon baking soda
Instructions
- Soak the gelatin sheets in water until soft.
- Place the cream, milk, sugar, vanilla seeds, manuka honey, salt (if using agar agar add this additionally and cook until it has reached 85C/185F by using a candy thermometer) into a saucepan until the sugar has dissolved and is bubbling and thickened somewhat for 2 minutes.
- Remove from the heat, wring out the soft gelatin sheets and whisk into the hot cream mixture until the mixture has thickened, smooth but still has somewhat of a jiggle.
- Pour into your prepared dishes and place in the refrigetor until set or overnight.
- Meanwhile, to make the hokey pokey, prepare a baking tray with baking paper and grease with butter or coconut oil (if you don't it will likely stick).
- Place the sugar and golden syrup on low heat into a saucepan and stir until the sugar has dissolved, approximately 2 minutes.
- Increase the heat to medium high and stir while it bubbles for 2 minutes.
- Remove from the heat, add the baking soda and stir swiftly as the mixture bubbles up. Pour quickly into your prepared tin and set aside to set.
- To serve, leave at room temparture, place a plate over the top of the dishes and upend to gently remove from your mould.
- Break a tablespoon amount of hokey pokey and crumble it between your fingers and sprinkle over the top, allowing to sit for a few minutes to melt the hokey pokey a tiny little amount whick makes it a little bit of a honeycomb sauce.
- Serve.
Notes
Adapted from Eating Europe
Nutrition
- Calories: 337 calories per serve
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