Caramelised honey and lemon thyme panna cotta

Caramelising the honey enriches and enhances the taste and turns this panna cotta into an intriguing component.

Makes 1600g.

Caramelised honey and lemon thyme panna cotta

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lemon, juice and zest



whipping cream






lemon thyme



gelatin sheets, soaked in cold water

Preparation method

  • Place the honey in a large pan that can hold more than 2 litres on medium heat and add the lemon juice.
  • Caramelise the honey until it has a dark, and caramel-like colour.
  • Heat together the lemon zest, whipping cream, milk, and lemon thyme in a different pan and infuse for ten minutes.
  • Pass the infused whipping cream through a sieve and squeeze the flavour from the zest and lemon thyme.
  • Take the honey from the heat and pour in the warm, infused whipping cream while stirring continuously.
  • Stir thoroughly with a whisk to dissolve all the honey.
  • Dissolve the gelatin in the mixture.
  • Pour the panna cotta into bowls and place in the refrigerator or pour into moulds and freeze.
  • If frozen, release the panna cotta from the moulds and defrost on the plate.

Serving suggestions

  • Delicious in a composition with components of rhubarb, vanilla, and olive oil.
  • A perfect match for lemon, milk, and lavender.
  • Goes well with components of pine nuts, tomato, and Cape gooseberry.

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