Vanilla, Nutmeg And Honey Pannacotta Recipe 2017

I love this  pannacotta, which is subtle as well as having the characteristic dub-it-up flavors of nutmeg, vanilla and honey. You will need four 125ml (4fl oz) ramekins or individual metal pudding moulds.

Following Recipe can serve 4 people.


  • 250ml (9fl oz) double cream
  • 200ml (7fl oz) whole milk
  • Good grating of nutmeg
  • 4 tsp gently flavored honey (orange blossom, acacia or English wildflower)
  • 1 vanilla pod
  • 5 gelatine sheets
  • Strawberry halves (for decoration or garnishing)

Steps To Make Vanilla, Nutmeg and Honey Pannacotta

  1. Put the cream, milk, nutmeg and honey in a small saucepan. Cut the vanilla pod in half. Scrape the seeds into the creamy mixture and also add the pod. Gently heat, stirring, for a couple of minutes, or until the liquid is just coming up to the boil. Remove from the heat and leave to infuse for 30 minutes, covered.
  2. Soak the gelatin sheets in cold water for 5 minutes. Meanwhile, gently reheat the cream mixture over a low heat until it has dissolved.
  3. Pour the mixture into the ramekins or pudding moulds, cover with clingfilm and leav to set in the refrigerator for 2 hours, but not too much longer – you want to keep the texture nice and tender.

Loosen the pannacottas by slipping a knife gently around the edges. Dip the moulds briefly in hot water, then invert each on to a serving plate. The tops will be speckled with vanilla eeds and nutmeg. Decorate them with strawberry halves, then serve.

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