Indulge in the Creamy Dream: The Amazing World of Panna Cotta
If you haven’t tried Panna Cotta yet, you’re missing out on an indulgent treat that’ll sweep you off your feet. This Italian delight is like a creamy dream come true, made by our dear friends from Steens Honey using our Coco Choco tea blend.
Who is Steens Honey?
Steens Honey is New Zealand’s leading producer of high grade UMF Manuka honey. The company was started by Paul and Sheryl Steens because they wanted to bring a better quality Manuka to market; one that is raw, unpasteurised and minimally processed – just as nature intended.
The couple has been beekeeping for over 34 years so they know a thing or two about honey. Most commercial honeys are creamed which means the honey is processed twice and the natural crystals are melted out to give it a smooth consistency. However, studies have shown that the flavonoids and enzymes which give Manuka it’s unique qualities are damaged through the high temperatures in the conventional honey processing. Therefore Steens Honey goes a different way. Steens Manuka is not subjected to high temperatures. It is raw & unpasteurised which means the natural crystals are retained. Its like dipping your finger straight into the honeycomb.
A Sneak Peek into Panna Cotta’s Story
Picture yourself in Italy’s charming northern regions, where Panna Cotta was born. It started as a humble dessert with just cream, sugar, and gelatin—simple yet oh-so-delicious.
Fast-forward to today, and Panna Cotta has transformed into a star dessert, dazzling everyone from high-end restaurants to your grandma’s kitchen. The best part? It’s not just vanilla anymore! Panna Cotta has reinvented itself with bold flavors, fruity twists, and spicy surprises.
Panna Cotta Party: Flavors Galore
Get ready to be blown away! Panna Cotta’s flavor party is off the charts. You’ve got the classic vanilla that never goes out of style. But wait, there’s more! How about trying the zesty raspberry explosion, the tropical mango fiesta, or the cozy chai cuddle? These flavors will rock your taste buds and leave you wanting more.
Why Panna Cotta’s Winning Hearts Everywhere
It’s no surprise that Panna Cotta has become the talk of the town. Here’s why it’s stealing hearts left and right:
1. Easy-Breezy: You don’t have to be a kitchen whiz to whip up Panna Cotta magic. With just a handful of ingredients and simple steps, you can make a dessert that’ll impress your friends and family.
2. Flavor Playground: Panna Cotta is like a playground for flavor experiments. Mix and match your favorite fruits, spices, or even liqueurs to create your personal dessert wonderland.
3. Looks That Wow: We all know that presentation matters, and Panna Cotta nails it! Serve it in pretty glassware, top it with fresh fruits or chocolate shavings, and watch your guests go “wow” before they even take a bite.
4. Light & Refreshing: Say goodbye to heavy, overly sweet desserts. Panna Cotta is light, creamy, and refreshing. It’s the perfect way to end a meal without feeling like you need to be rolled out of the dining room.
5. Everybody’s Invited: If you’ve got dietary restrictions like gluten sensitivity, Panna Cotta has your back. It’s gluten-free, making it an inclusive treat for all to enjoy.
Join the Panna Cotta Party!
Ready to join the Panna Cotta party? Whether you’re a dessert expert or a newbie, this creamy delight will sweep you off your feet. Don’t wait for a special occasion; any day is perfect for indulging in the smooth charm of Panna Cotta.
Panna Cotta has the power to turn any moment into a celebration, so why wait? Dive in and let the magic unfold!
Ingredients
Pannacotta
1/4 cup whole milk (180 ml)
2 cups heavy cream (480 ml)
1/4 cup raw manuka honey (50 gr)
1 ¼ tsp gelatin powder
1/2 tsp vanilla extract
3x Kazi Yetu coco choco teabags
Honey Chocolate Jelly
1 can (370ml) evaporated milk
½ cup cocoa powder
1 cup honey
2 cups of water
1 teaspoon gelatin
How to make it
- In a medium saucepan, heat milk, heavy cream, and honey until lightly simmering (do not boil). Remove from the heat.
- Add Gelatin powder to the pan, stirring constantly until dissolved.
- Add vanilla extract and 3x tea bags. Allow the mixture to steep for 10-15 minutes.
- Pour evenly among the prepared molds. Refrigerate until set for at an hour.
For the Honey Chocolate Jelly
- Pour 2 cups of water (room temperature) into a small pot. Sprinkle 1 teaspoon of gelatin and stir until dissolved. Bring to a boil. Add milk, honey, and cocoa powder and stir until dissolved.
- Pour in a thin layer (approx. 3mm / 0.10 in) over the Choco coco pannacotta and leave to set for at least 2-4 hours.
- To serve, top with toasted coconut flakes. Enjoy!
