White chocolate panna cotta with honeycomb

White chocolate panna cotta with honeycomb

White chocolate panna cotta with honeycomb

First make the honeycomb. Place the sugar, honey, water and glucose in a large pan (there will need to be plenty of room for the mixture to increase in volume)
  • 50g of honey
  • 325g of sugar
  • 60ml of water
  • 125ml of glucose
Heat the mixture until it reaches 155°C on the sugar thermometer, sieve in the bicarbonate of soda and allow the mixture to double in size
  • 15g of bicarbonate of soda
Pour out into a baking tray lined with greaseproof paper and allow to cool. Store in an airtight conntainer until required
To make the panna cotta, start by soaking the gelatine until softened
  • 2 gelatine leaves
Melt the white chocolate in a bain marie. In another pan, bring the coconut purée to the boil and remove from heat
  • 100g of white chocolate
  • 600g of coconut purée
Add the soaked gelatine and dissolve, followed by the melted white chocolate
Pour into a bowl and chill over ice until cool but not set. Line 4 6cm pastry rings with cling film to seal the base. Fill the lined rings with the mix and set in the fridge
To make the sorbet, add the sugar, glucose, water, sorbet stabilisers and vanilla seeds to a pan and bring to the boil. Add the yoghurt while whisking continuously
  • 320g of sugar
  • 80ml of glucose
  • 400ml of water
  • 16g of sorbet stabiliser
  • 800g of yoghurt
  • 2 vanilla pods
Once combined, transfer to a pacojet container and freeze for 24 hours
To serve, carefully un-mould the panna cottas and place at the end of each plate. Break up the pieces of honeycomb and place them on the plate. Slice each strawberry into 4 pieces and arrange around the honeycomb
  • 8 strawberries
Churn the sorbet and place a quenelle in the centre of each plate. Finish with a few mint leaves
  • 2 2/3 handfuls of fresh mint leaves



  • 325g of sugar
  • 50g of honey
  • 60ml of water
  • 125ml of glucose
  • 15g of bicarbonate of soda

White chocolate panna cotta


To serve