Vanilla and Honey Pannacotta with Coffee Caramel Sauce

Cook time 2.5 hours
Servings 6


50g caster sugar
¼ cup honey (melted)
1 vanilla bean, split and seeds scraped
400ml cream
100ml milk
½ cup ricotta
3 gold strength gelatine leaves

Coffee and caramel sauce
220g caster sugar
180ml cream
80g butter
40ml brewed coffee

Vanilla and Honey Pannacotta with Coffee Caramel Sauce


In a bowl, mix the milk and the ricotta together with a whisk until smooth. Soak the gelatine leaves in some cold water until soft. In a medium saucepan on medium heat, add the cream, sugar, honey and vanilla seeds (do not boil). Add the ricotta and milk to the hot cream mixture and stir well for a minute. Remove from the heat and stir the gelatine (squeeze the water out) into the cream mixture. Strain through a fine sieve. Cool to room temperature.

Pour into greased 125ml dariole moulds (preferably plastic, as it is easier to demould) and place into the fridge until set. This should take at least 2 hours.

For the coffee caramel sauce: Heat the sugar in a saucepan with a little bit of water until dark golden in colour (be careful not to burn). Remove from the heat and add the cream, coffee and butter. Whisk well until all the ingredients have come together. Place in the fridge to cool.

De-mould panacottas and serve with the caramel sauce