| Level: | Easy |
| Total: | 3 hr 25 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- 1 cup heavy cream
- 1/2 cup sugar
- 1 vanilla bean, split and seeds scraped
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 484 |
| Total Fat | 27 g |
| Saturated Fat | 15 g |
| Carbohydrates | 57 g |
| Dietary Fiber | 1 g |
| Sugar | 55 g |
| Protein | 8 g |
| Cholesterol | 86 mg |
| Sodium | 259 mg |
Reviews
I’ve made this two or three times. I never have used honey powder just a good honey I have on hand. I like to put them into 4 oz jars for serving. Delicious and creamy.
This is my new go-to make ahead dessert! Silky and refreshing. I used low fat buttermilk, regular honey, and vanilla extract because that’s what I had on hand. Still turned out white and creamy.
WE absolutely LOVED this!!!!! Had company and they all commented on how refreshing the new (to them) the flavors were! This is a keeper! And soooooo easy and even looks great in the parfait dishes! Thanks, Damaris!
This is the bomb.com it is so delicious!!! The ingredients is what makes it special and Si simple to make! I also used regular honey!
I love the tanginess of this panna cotta. This, I wold say, is a lower-fat version of the traditional panna cotta. I think recipe works well, like fool-proof. I also used regular honey and in my opinon, it’s little enough not to really see the color.
Yummy! I used regular honey because that’s what I had. I sampled before putting in refrigerator and loved it. Once chilled, I’m serving for tonight’s dinner. Loved all the instruction on the show, Demaris. Thanks.