A wonderful splash of orange with this panna cotta

Orange Honey Panna Cotta


An easy Italian dessert, this rich and creamy panna cotta is flavored with organce and laces with honey biscuits.


8 Frollini
2 cups 35% heavy cream
3 tbsp honey
3 tbsp sugar
4 tsp (finely grated) orange zest
1/2 cup (fresh, divided) orange juice
1 package (unflavored) gelatine
1 tbsp vanilla extract


  • Crush the biscuits and set aside.
  • Heat cream, honey, sugar and half of orange juice in saucepan set over medium heat until the mixture starts to simmer around the edges of the pan.
  • Add orange zest. Remove from heat. Let stand, covered, for 5 minutes.
  • Meanwhile, sprinkle gelatin over remaining orange juice. Let stand for 5 minutes or until gelatin has softened.
  • Stir gelatin mixture and vanilla into cream mixture; whisk until dissolved.
  • Strain mixture through fine mesh sieve; divide among six ½ cup ramekins or custard cups.
  • Cover with plastic wrap and chill for 30 minutes.
  • Sprinkle the biscuits on top of each panna cotta.
  • Chill for 1 hour or until firm.
  • Dip each ramekin into hot water for 10 seconds. Turn out onto serving dish. 
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