1 cup heavy cream

1/2 cup sugar

1 vanilla bean, split and seeds scraped

1 tablespoon honey powder (see **Cook's Note)

1 1/2 teaspoons powdered gelatin

2 cups whole milk buttermilk

4 tablespoons buckwheat honey, plus more for drizzling

1/4 cup salted roasted pistachios, chopped


Total Time:  3 hr 35 min

Prep:  25 min

Inactive:  3 hr

Cook:  10 min

Yield:  4 servings


Combine the cream, sugar, scraped vanilla beans, vanilla pod and honey powder in a saucepan over medium heat. Bring to a simmer, stirring constantly, until all the sugar dissolves. Sprinkle the gelatin over 2 tablespoons cool water in a bowl. In a heatproof container with a spout, combine the gelatin mixture with the heated cream, allowing it to dissolve. Whisk in the buttermilk.

Add 1 tablespoon of buckwheat honey to the bottom of each of four 8-ounce parfait glasses. Divide the panna cotta evenly among the glasses, about 6 ounces in each. Refrigerate until firm, about 3 hours. Drizzle with more honey and sprinkle with the pistachios.

**Cook’s Note: Honey powder is dehydrated honey. It can be purchased online or at a specialty store. If you can't find it and don't mind a darker color, use regular honey instead.


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