Panna Cotta Recipe with raw Hexapi Organic Acacia Honey

Panna Cotta Recipe with raw Hexapi Organic Acacia Honey
Panna Cotta Recipe with raw Hexapi Organic Acacia Honey or Angel Acacia Honey.

Ingredients

  • 5 sheets of white gelatine
  • 500 ml whipping cream
  • 2 tablespoons vanilla sugar
  • 100 g Hexapi untreated Organic Acacia Honey
  • 4 sprigs of verbena and cherry tomato

Soften the gelatine in cold water. Boil the cream with the vanilla sugar. Remove from heat and pour it with 4 spoons natural Organic Acacia Honey into four ramekins (150 ml capacity). Allow to cool for 4 hours in the refrigerator.

Place the Panna Cotta on a plate by using a knife and cover it with the 1 more spoon unfiltered Organic Acacia Honey and serve garnished with one small verbena twig and cherry tomato.

If you make this recipe, be sure to snap a photo and hashtag it #HexapiHoney. We'd love to see what you cook!


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