Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 cups (480 ml) heavy cream
- 1 1/4 cups (300 ml) whole milk, divided
- 2 1/4 tsp (7 g) powdered gelatin
- 1/3 cup (110 g) honey, plus 3 tbsp (45 ml) for serving
- 1/4 cup (50 g) granulated sugar
- 1 vanilla bean (or 2 tsp vanilla extract)
- Pinch fine sea salt
- 3 ripe peaches, thinly sliced
- 1 tbsp (15 ml) fresh lemon juice
- 1 tbsp (12 g) sugar (for peaches)
- 1 tsp water (to loosen warm honey)
- Fresh mint, optional
Do This
- 1. Bloom gelatin: Sprinkle 2 1/4 tsp gelatin over 1/2 cup cold milk; let stand 5–10 minutes.
- 2. Heat dairy: Warm cream, remaining 3/4 cup milk, 1/3 cup honey, 1/4 cup sugar, vanilla, and a pinch of salt to 180°F (82°C); do not boil.
- 3. Dissolve: Remove from heat, whisk in bloomed gelatin until fully dissolved; strain into a pitcher.
- 4. Pour and chill: Cool 5 minutes, divide among 6 ramekins (about 1/2 cup each). Chill 4–6 hours until set.
- 5. Macerate peaches: Toss sliced peaches with lemon juice and 1 tbsp sugar; rest 20–30 minutes.
- 6. Warm honey: Gently heat 3 tbsp honey with 1 tsp water until fluid and warm.
- 7. Serve: Unmold panna cotta, spoon peaches and their juices on top, drizzle warm honey, garnish with mint.
Why You’ll Love This Recipe
- Silky-smooth panna cotta with a gentle wobble from perfectly balanced gelatin.
- Fragrant honey and real vanilla make a simple dessert taste special.
- Juicy macerated peaches add bright, fresh contrast and natural syrup.
- Make-ahead friendly for stress-free entertaining.
Grocery List
- Produce: 3 ripe peaches, 1 lemon, fresh mint (optional)
- Dairy: Heavy cream, whole milk
- Pantry: Honey, granulated sugar, powdered gelatin (or sheet gelatin), vanilla bean or extract, fine sea salt
Full Ingredients
Honey–Vanilla Panna Cotta
- 2 cups (480 ml) heavy cream
- 1 1/4 cups (300 ml) whole milk, divided: 1/2 cup (120 ml) cold for blooming gelatin + 3/4 cup (180 ml) for heating
- 2 1/4 tsp (7 g) powdered gelatin or 4 bronze gelatin sheets (about 7 g), see note below
- 1/3 cup (110 g) honey
- 1/4 cup (50 g) granulated sugar
- 1 vanilla bean, split and scraped (or 2 tsp pure vanilla extract)
- Pinch fine sea salt
Macerated Peaches
- 3 ripe peaches (about 600–700 g), pitted and thinly sliced
- 1 tbsp (15 ml) fresh lemon juice
- 1 tbsp (12 g) granulated sugar
For Serving
- 3 tbsp (45 ml) honey
- 1 tsp water (to loosen honey)
- Fresh mint leaves, small sprigs (optional)
Step-by-Step Instructions
Step 1: Prep ramekins and bloom the gelatin
Arrange six 5–6 oz (150–180 ml) ramekins or dessert glasses on a tray. For easy unmolding, lightly swipe the inside of each ramekin with a neutral oil, then wipe out excess with a paper towel. In a small bowl, sprinkle the powdered gelatin evenly over 1/2 cup (120 ml) cold milk. Let stand 5–10 minutes to bloom. If using sheet gelatin, soak 4 sheets in very cold water for 5–10 minutes until pliable, then gently squeeze out excess water before using.
Step 2: Warm the cream, milk, honey, sugar, vanilla, and salt
In a medium saucepan, combine the heavy cream, remaining 3/4 cup (180 ml) milk, honey, sugar, vanilla bean seeds and pod (or add extract later), and a pinch of fine sea salt. Heat over medium, stirring occasionally, until the mixture reaches 180°F (82°C) and is steaming with small bubbles around the edges. Do not let it boil.
Step 3: Dissolve the gelatin and strain
Remove the pan from heat. Fish out the vanilla pod (if using). Whisk in the bloomed gelatin until fully dissolved, 30–60 seconds. If using vanilla extract, stir it in now. Strain the mixture through a fine-mesh sieve into a heatproof pitcher to remove any undissolved bits and ensure a silky texture. Let sit 5 minutes to reduce bubbles and cool slightly to about 120–130°F (49–54°C).
Step 4: Portion and chill until softly set
Divide the custard evenly among the prepared ramekins, about 1/2 cup (120 ml) each. Pop any surface bubbles with a toothpick. Chill uncovered for 20 minutes, then cover each ramekin and refrigerate until set with a gentle wobble, 4–6 hours or overnight.
Step 5: Macerate the peaches
About 30 minutes before serving, toss the sliced peaches with lemon juice and 1 tbsp (12 g) sugar in a bowl. Let stand at room temperature 20–30 minutes, stirring once or twice, until the peaches are glossy and release a syrupy juice.
Step 6: Warm the honey for drizzling
In a small saucepan or microwave-safe cup, warm 3 tbsp (45 ml) honey with 1 tsp water over low heat or in short bursts until fluid and just warm to the touch, about 120°F (49°C). Do not boil.
Step 7: Unmold and serve
To unmold, run a thin knife around the edge of each panna cotta. Dip the ramekin briefly in hot water for 5–8 seconds, then invert onto a chilled plate and give a gentle shake. Spoon macerated peaches and some of their juices over the top. Drizzle with warm honey and garnish with small mint sprigs. Alternatively, serve directly in the ramekins or glasses.
Pro Tips
- For the most tender wobble, keep the mixture below a boil at all times and measure gelatin accurately.
- Straining is your insurance policy for a flawless, silky finish.
- If using a vanilla bean, rub the seeds with a teaspoon of sugar first to disperse them evenly and avoid clumps.
- To make unmolding foolproof, lightly oil the ramekins and chill the plates you’re inverting onto.
- Peaches not quite ripe? Add an extra 1–2 tsp honey to the maceration to boost juiciness.
Variations
- Honey–lavender: Warm the cream with 1 tsp dried culinary lavender; steep 10 minutes off heat, then strain before adding gelatin.
- Roasted stone fruit: Roast sliced peaches or nectarines at 400°F (205°C) with 1 tbsp honey and a sprig of thyme for 12–15 minutes; cool and spoon over panna cotta.
- Vegetarian set: Replace gelatin with 1 1/2 tsp agar agar powder; simmer the dairy-honey mixture with agar for 2 minutes, then pour into molds. Texture will be firmer and less wobbly.
Storage & Make-Ahead
Panna cotta can be made up to 3 days ahead. Keep covered and refrigerated. Macerated peaches are best within 24 hours; store refrigerated and bring to room temperature before serving. Warm the honey just before plating. Leftover plated panna cotta will keep 1 day in the fridge (peaches may soften).
Nutrition (per serving)
Approximate values: 465 calories; 31 g fat (19 g saturated); 40 g carbohydrates; 36 g sugars; 6 g protein; 85 mg sodium; 1 g fiber.
