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Chai Honey Panna Cotta

ShortHive Honey Panna Cotta Christmas Recipe


This simple yet impressive dessert is the perfect no fuss Christmas treat. Make it ahead of time, pop it in the fridge and it's ready to go the next day.


  • 1 ½ cups full cream milk (375ml)
  • 3 teaspoons powdered gelatine
  • ½ cup Chai Honey
  • 1 ½ cups thickened cream (375ml)
  • pinch of salt


  • Lightly spray 6 ramekins and then wipe excess with paper towel.
  • Pour the cold milk into a saucepan and sprinkle the gelatine over the top. Allow it to "bloom" for 5 minutes (it should look a bit wrinkly by the end).
  • Turn the heat on low and stir for a minute or two until the gelatine has dissolved.
  • Add the Chai Honey and stir again until completely incorporated (about 30 seconds). Don't let the milk get too hot or to come to a simmer, it should only be just warm.
  • Take the saucepan off the heat. Pour in the cream and salt and mix until thoroughly combined.
  • Divide evenly among 6 ramekins. Place immediately in the fridge and allow to set for at least 4 hours (or they can be made up to 2 days ahead).
  • Remove from the fridge and top with extra honey and flaked almonds.



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