Panna Cotta with Honey

A white fluted panna cotta topped with diced yellow fruit and a thin crisp, beside a fruit salad and a scoop of red sorbet on a long white plate. — Photo: stu_spivack, Flickr | CC BY-SA 2.0
Honey panna cotta
A honey panna cotta turned out with fruit and a thin crisp, August 2009.

Glass jars of pale golden honey with hexagonal labels reading Rucher du Morvan, Acacia, Miel 1000 g. — Photo: INRA DIST, Wikimedia Commons | CC BY 2.0
Acacia honey
Jars of acacia honey from the Morvan, Burgundy, March 2004.

A traditional Italian creamy custard-like dessert made without eggs, but with cream and gelatin. In Piedmont it is turned out under caramel; these recipes use honey instead. The honey is not cooked: it goes into the mould or over the top, so its own flavour comes through. Try them with different types of single flower honeys and experiment with the unique flavors defined by the honey itself. Try Acacia for a milder flavor or Honeydew for a stronger taste.

Recipes:
Lemon & Honey Pannacotta - Juls’ Kitchen
Panna Cotta with Honey - Food Network