Vanilla panna cotta, honeycomb and raspberries

This dessert is a simple combination of flavors that just work. There isn't anything fancy or too complicated to it. There is a silky smooth vanilla panna cotta, marinated raspberries, crispy honeycomb and a fragrant mint jelly.

Sometimes I just crave a simple creamy panna cotta. The perfect panna cotta should be just set, it should wobble when you carry it to the table.

This was the first time I made honeycomb. It's a sugary toffee that has a nice caramel flavor and looks similar to the real bee honeycomb. The addition of bi-carb soda to the caramel makes all the difference. The mixture bubbles and creates air pockets. The honeycomb can be eaten as is, dipped in chocolate, it also works well sprinkled on top of ice cream.

Vanilla panna cotta, honeycomb and raspberries 

(Makes about 6)

Time:

Preparation: 45min

Cooking: 30min

Resting: 6 hours

For the panna cotta:

• 200g full fat milk
• 200g heavy cream
• 50g white granulated sugar
• 1 vanilla bean
• 2 gelatin leafs (approx. 3g)

For the honeycomb:

• 207g white granulated sugar
• 75g glucose syrup
• 32g honey
• 70g water
• 9g bi-carb soda

For the mint jelly:

• 200g mint simple syrup
• 2 leafs gelatin 

For the marinated raspberries:

• 200g raspberries
• 1 tablespoon white granulated sugar
• 1 teaspoon raspberry vodka (optional)

Making the panna cotta:

Soak gelatin in cold water, set aside.

Combine milk, cream, vanilla bean and sugar in a small pot. Cook until the sugar dissolves and the mixture becomes very hot (not boiling). Take off the heat and add the soaked gelatin. Stir to combine and sieve the mixture to a measuring jug. 

Rinse the molds you are using for your panna cotta with cold water. Pour the mixture in the molds and set in the fridge until set. 

Making the mint jelly:

(Make mint simple syrup: Combine equal amounts of water and sugar in a pot. Bring to a boil, take off the heat and add fresh mint. Cover and leave to infuse for 20 minutes. Strain the mixture and store in an air tight container.)

Soak gelatin in cold water, set aside.

Warm the syrup to 60°C, add the gelatin and stir to fully combine. Pour the mixture in semi-hemisphere silicon molds. Freeze until ready to use.

Making the honeycomb:

Prepare a large baking tray covered with parchment paper, set aside.

Combine all the ingredients except bi-carb in a large pot. Place on medium heat and stir until the sugar is dissolved. Cook until it comes to 160°C. Add the bi-carb and stir quickly, the mixture will bubble up. 

Don't stir too much, you will knock the air out. Pour the hot mixture on the prepared baking tray. Let it cool at room temperature for at least 1 hour. 

Cut with a serrated knife in small pieces and store in an air tight container.

Making marinated raspberries:
Combine all the ingredients together, stir and let it rest in the refrigerator until ready to plate.

Assembly:
Gently un-mold the panna cotta on the plate. Garnish with marinated raspberries, honeycomb, mint jelly and white chocolate.