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Salted Honey Panna Cotta
A silky, barely-set cream dessert sweetened with honey and topped with roasted strawberries and a pinch of flaky salt.
Method
Bloom the gelatin
Sprinkle gelatin over 3 tbsp cold milk in a small bowl and let it sit 5 minutes until spongy.
Warm the cream
Heat the cream, remaining milk, honey and salt over medium until steaming but not boiling. Whisk in the gelatin until fully dissolved, then add the vanilla.
Pour and chill
Divide among six glasses or ramekins. Cool 20 minutes, then refrigerate at least 5 hours until set with a gentle wobble.
Roast the strawberries
Toss strawberries with sugar and roast at 400°F for 15 minutes until jammy. Cool slightly.
Serve
Spoon the strawberries and their juices over each panna cotta and finish with flaky salt.
Times are averages from our home test kitchen and may vary. Always cook to safe internal temperatures. See our disclaimer.