Head Pastry Chef Steve Penny at Royal Lancaster London has shared his recipe for his delicious but simple Honey Pannacotta dessert, available at the hotel’s restaurant, Island Grill. The hotel makes its own honey from beehives on its roof, but you can use honey bought from a shop if you don’t have your own hives.
1 litre of Cream
50g of Caster Sugar
100g of Honey
10g of Gelatine Powder
30ml of water
Step 1: Combine the cream, sugar and honey and pour the mixture into a saucepan. Bring to the boil until everything has dissolved into the cream, then turn off the heat.
Step 2: Soften the gelatine powder in the water, and then add to the warm cream.
Step 3: Pour the mixture into the prepared moulds and leave to set overnight.
Step 4: To serve, dip the moulds into a bowl of warm water for a few seconds and the pannacotta should come out nicely into a bowl.
Step 5: Serve with fresh berries and enjoy!
Taste the original at Royal Lancaster London, Lancaster Terrace, London