• Cooking Time:
  • Servings: 6
  • Preparation Time:


  • 300ml carton thickened cream
  • 1 tbsp honey
  • 1 1/4 tsp gelatine
  • 1/2 cup mascarpone cheese
  • 1/3 cup milk
  • 1 tbsp sugar
  • 1 tbsp water
  • 50g bar chocolate - coated honey - comb, crushed


  • place thickened cream, honey, milk and sugar in a medium saucepan. stir over medium heat until sugar is dissolved. bring to the boil. remove from heat.
  • sprinkle gelatine over water and stir over heat in a small heatproof jug. stand jug in a pan of simmering water and stir over heat until dissolved. stir into hot cream mixture. remove from heat and cool to room temperature.
  • place mascarpone in large bowl. whisk until smooth. whisk in 1/2 cup of cooled cream mixture until combined, then whisk in remaining cream mixture.
  • divide mixture evenly among six small dishes (1/3 cup capacity). cover and refrigerate overnight
  • just before serving, top each panna cotta with some crushed honeycomb bar.


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