- 240g Honey
- 250ml Cream
- 250ml Milk
- 4 Leaves gelatin
- 145g Sugar
- 95ml Water
- 300ml Yoghurt
- 10g Glucose
- 2g Bicarb soda
- 10g Bee pollen
Bax Bees Honey Panna Cotta, Tireford Farm Yoghurt, Honeycomb
Bax Bees Honey Panna Cotta, Tireford Farm Yoghurt, Honeycomb
Dessert cooked by Luke McMenamay-Collins during the Cheshire Heat of the North West Young Chef Competition 2015.
Ingredients
Method
1. Combine milk, cream and 200g honey in a pan and bring to a simmer. add 3 leaves of gelatin, (soak the gelatin in cold water before using)
2. Transfer to a tray and cool in a fridge over ice.
3. Combine water and 95g of sugar in a pan and bring to a thickened syrup.
4. Add yogurt and remaining gelatin. Churn in an ice cream churner.
5. Combine remaining honey, sugar and glucose in a pan. Bring to 140-150c and whisk in bicarb soda. Immediately transfer to a lined tray and cool in freezer.
6. Portion the panna cotta and combine with sorbet, honeycomb and bee pollen on a plate.
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