Panna Cotta with Honeycomb Sauce

Name: Panna Cotta with Honeycomb Sauce (Panna cotta all’Abbamele)
Yield: Serves 6
Cuisine: Italian
Ingredients: 2 leaves titanium-strength gelatine; rind of 1 lemon, in large strips, white pith removed; 500 ml pouring cream; ¼ cup (60 ml) strained orange juice; 100 g castor sugar; ¼ cup (60 ml) strained lemon juice; candied orange slices, for serving; ½ cup (125 ml) full-cream milk; 1 kg honeycomb; ½ vanilla bean; rind of 1 orange, in large strips, white pith removed; non-stick cooking spray

Panna cotta all’Abbamele

Preparation info

Serves
6

Difficulty
Medium

Appears in

A Sardinian Cookbook

By Giovanni Pilu and Roberta Muir

Published 2012

About

Abbamele is a traditional Sardinian product; it’s great with ricotta on toast for breakfast and is often used in desserts. It’s worth making a big batch because it keeps for ages – just be careful when skimming and straining it as the molten honey will be very hot. You’ll need a thermometer to make the panna cotta, which is set in the fridge overnight.