Panna Cotta with Honeycomb Sauce

Panna cotta all’Abbamele

Preparation info
  • Serves


    • Difficulty


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.