Manuka Honey Pannacotta


1 min read

1 L Anchor Food Professionals Culinary Cream
2 tbsp Manuka honey
150 gr Caster sugar
6 ea Gold gelatine sheets 
1 tsp Vanilla paste
Raspberry meringue:
60 gr Egg whites
90 gr Caster sugar
50 gr Pure icing sugar 
10 gr Maize cornflour
1 tbsp Freeze-dried raspberry powder 
Summer berry yoghurt sorbet:
500 gr Mixed frozen berries 
500 gr Caster sugar
400 gr Water
200 gr De Winkel Yoghurt 
1 tsp Vanilla paste
1 tsp Glucose
  1. Warm cream, sugar, manuka honey & vanilla. Soak gelatine, drain & stir into cream mix. Pour into dariole moulds and chill for 4–6 hours or until set. 
Raspberry meringue:
  1. Over a double boiler (bain-marie) combine egg white & caster sugar and warm to 60°C. Pour egg into a mixer and whisk until cool.
  2. Sift in the icing sugar, cornflour, freeze-dried raspberry powder & whisk until combined well and even colour throughout.
  3. Pipe to the desired size (or in large sheets if desired) on a lined baking tray and dehydrate in a warm dry spot for 12 hours. Place in an airtight container and store in a cool dry area. 
Summer berry yoghurt sorbet:
  1. Bring berries, sugar, water, glucose & vanilla to the boil, remove from heat and add yoghurt. Cool in the fridge approximately 1 hour.
  2. Pour sorbet mix into a ice cream churner until set and sorbet consistency is achieved.
  3. Note: If you don’t have an ice cream churner, pour mix into a tray and place in freezer stirring every 30 mins until set and desired sorbet consistency. 
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