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 Panna cotta

300 g double cream

75 g milk

75 g sugar

1.5 sheets of gelatine (soaked in cold water)

30 g camomile


160 g sugar

25 g honey

60 g glucose

30 g water

7 g bi-carb


  1. Boil the cream and milk with camomile.
  2. Take off the heat and allow to infuse for 15 minutes.
  3. Bring back to the boil, then add the sugar and soaked gelatine.
  4. Pass through a sieve and into mould.
  5. Allow to set in a refrigerator for approximately 2 hours.
  6. To make the honeycomb, add all the ingredients except the bi-carb and bring to a light caramel.
  7. Very quickly whisk in the bi-carb for 2 seconds (do not over mix).
  8. Tip the mixture onto greased paper and allow to cool until crisp.
  9. To serve, de-mould the panna cotta, break the honeycomb into pieces and serve with fresh strawberries.