Hummingbird Nectar Berry Panna Cotta with Honeycomb Crunch
A light and elegant dessert, this panna cotta features a delicate berry flavor reminiscent of the vibrant flora and fauna. The honeycomb crunch adds a delightful texture, mimicking the unique ecosystem and offering a sweet surprise with every bite.
Directions
- 1
In a small bowl, sprinkle gelatin over cold water and let sit for 5 minutes to bloom.
- 2
In a saucepan, combine heavy cream, milk, and 1/4 cup sugar. Heat over medium heat, stirring until sugar dissolves and mixture is just simmering (do not boil).
- 3
Remove from heat and stir in bloomed gelatin until fully dissolved. Add vanilla extract.
- 4
Pour the mixture into 4-6 ramekins or small glasses. Refrigerate for at least 4 hours, or until set.
- 5
For the honeycomb: Line a baking sheet with parchment paper and lightly grease.
- 6
In a heavy-bottomed saucepan, combine 1 cup sugar and corn syrup with 2 tablespoons water. Cook over medium-high heat without stirring until the mixture reaches 300°F (149°C) on a candy thermometer, about 8-10 minutes.
- 7
Remove from heat and immediately whisk in baking soda until the mixture foams up dramatically. Pour quickly onto the prepared baking sheet and let cool completely, about 30-40 minutes.
- 8
Once cooled, break the honeycomb into small, irregular pieces.
- 9
For the berry compote: In a small bowl, mash mixed berries with 2 tablespoons powdered sugar.
- 10
To serve: Gently unmold panna cotta (or serve directly in glasses). Top with berry compote and a generous sprinkle of honeycomb crunch.