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Caramel Honey Panna Cotta

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Prep Time:1 day 5 minutes
Cook Time:5 minutes
Course: Dessert
Servings: 4

Ingredients

Panna Cotta

  • 2 c Caramelized Cultured Half-and-Half May substitute 2 c plain greek yogurt or skyr
  • 2 c Caramelized Half-and-Half May substitute ¼ c dulce de leche + 1¾ c half-and-half
  • 4 Tbsp cold water
  • 1 pkt unflavored gelatin 2½ tsp.
  • ⅓ c honey
  • 1 tsp vanilla paste or extract

Fruit compote

  • 12 oz fresh or frozen mixed berries A blend of blueberries, blackberries, raspeberries, and strawberries
  • ½ c sugar
  • 1 Tbsp cornstarch
  • juice of half a small lemon

Instructions

Panna Cotta

  • In a small bowl, sprinkle the gelatin over the water and allow to bloom for at least 5 minutes
  • In a medium bowl, whisk together cultured half-and-half, vanilla, and 1 c. of the plain caramelized half-and-half. Set aside.
  • In a small saucepan, heat remaining caramelized half-and-half and honey. Stir until honey is dissolved, and heat to just below a simmer. A little at a time, whisk hot half-and-half mixture into gelatin. Once gelatin is completely dissolved, combine with cultured mixture. Pour into individual dishes (4 8oz jars or 8 4oz jars) and refrigerate until set.

Fruit topping

  • In a small saucepan, toss berries with sugar and cornstarch. Stir in lemon juice. Cook over medium high until mixture boils, thickens, and turns clear. Cool completely.
  • To serve, top each panna cotta with fruit compote.

Notes

The caramelized half-and-half is made by placing 1 qt. of half-and-half into a casserole dish.  Heat in an oven set to 190F for at least 4 hours.
Half of the mixture can then be cultured.  I used a mesothilic Swedish sweet cream culture from Positively Probiotic.  You could also use a purchased Greek yogurt, but you'll need to culture it in a yogurt maker or an Instapot on the yogurt setting for about 10-12 hours.
The other half is used as it is.
If you'd rather skip this step, you can heat 1 3/4 c half-and-half in a saucepan.  Stir in 1/4 c canned dulce de leche.  Heat to around 190F, stirring until the dulce de leche is dissolved.  Replace the cultured half-and-half with whole milk Greek yogurt or Skyr.