Burnt Honey Orange Panna Cotta

Ingredients

Panna cotta

• 1½ tsp unflavored powdered gelatin
• 3 tbsp cold water
• ¼ cup honey
• 1½ cups heavy cream
• ½ cup whole milk
• 1 tsp finely grated orange zest
• ½ tsp vanilla extract
• ⅛ tsp fine salt

Finish

• 2 tbsp honey
• 1 tbsp fresh orange juice
• 1 orange, peeled and segmented
• 2 tbsp toasted sliced almonds

Equipment

Six 4-fl-oz glasses, saucepan, whisk

Allergens and ingredient notes: Milk, almonds; gelatin is animal-derived.

Step by step

1. Sprinkle gelatin evenly over the cold water in a small bowl. Let stand 5 minutes to bloom.
2. Heat the panna-cotta honey in a light-colored saucepan over medium-low heat for 2–3 minutes, swirling, until deeper amber and nutty-smelling. Stop before it turns black or smokes. Take the pan off the heat and slowly add the cream in several additions; it may bubble up.
3. Add milk, orange zest, and salt. Return to low heat and stir until the honey dissolves and the liquid is steaming, not boiling. Remove from heat, whisk in bloomed gelatin until fully dissolved, then add vanilla.
4. Strain into a pouring jug and divide among six glasses. Let steam subside for 10 minutes, cover, and refrigerate at least 4 hours until softly set.
5. Warm the separate finish honey with orange juice just until smooth and cool completely. Divide over the chilled panna cottas, then add the orange segments and toasted almonds. Serve in the glasses rather than unmolding this soft set.

The Devotti twist: Deep amber honey contributes a caramel-like note without needing a separate caramel sauce.

Make ahead and storage

Refrigerate covered for up to 3 days; add fruit and almonds shortly before serving.

Image: AI-generated recipe illustration; homemade results and presentation will vary.