This honey scented pannacotta will soon become your new favourite!

Pannacotta Al Miele – Johnny Di Francesco

Cook Time 15 minutes | Serves 6

(plus approx 3 hours chill time)



  • 2 gelatin sheets
  • 300ml (10 fl oz)
  • cream100ml (32⁄5 fl oz) milk16g (1⁄2 oz)
  • castor sugar
  • 80g (23⁄4 oz) honey



Soak the gelatin in a bowl of cold water.

Place the cream and milk into a pot over low heat. Gently heat but make sure it does not get to boiling point or at a simmer.

Add the honey and sugar. Once the temperature reaches 60–70°C (140–150°F) add the gelatin and stir. Remove from the heat.

Spray the panna cotta moulds and pour the mixture into the moulds. Leave to set in the fridge, covered.


Food of Naples – Johnny Di Francesco

In his newest book, Johnny Di Francesco shares his love of traditional Neapolitan food.

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