Bax Bees Honey Panna Cotta, Tireford Farm Yoghurt, Honeycomb

Essential Cuisine

Essential Cuisine

Standard Supplier 19th January 2017
Essential Cuisine

Essential Cuisine

Standard Supplier

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.


  • 240g Honey
  • 250ml Cream
  • 250ml Milk
  • 4 Leaves gelatin
  • 145g Sugar
  • 95ml Water
  • 300ml Yoghurt
  • 10g Glucose
  • 2g Bicarb soda
  • 10g Bee pollen


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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