ItalianMedium · Chilled
Orange Honey Panna Cotta
A silky, trembling panna cotta perfumed with orange zest and honey, finished with a glossy honeyed orange glaze and toasted almonds — a nod to the Moroccan love of orange blossom and amber sweetness.
Prep
15 min
Cook
40 min
Total
55 min
Method
1
Preheat oven to 100 °C (200 °F). Lightly oil four ramekins with sunflower oil.
2
In a heavy saucepan over medium heat, combine heavy cream, whole milk, white sugar, honey, and the zest of one orange. Stir gently until the sugar dissolves and the mixture reaches a bare simmer — do not boil. Remove from heat.
3
Strain the cream mixture through a fine mesh sieve into a bowl to remove the orange zest. Taste and adjust sweetness with a touch more honey if desired.
4
[" Monitor water bath temperature with a thermometer to ensure it stays between 80-90°C (176-194°F) — too hot can cause the panna cotta to overcook or crack, while insufficient heat results in improperly set centers."]
5
Bake for 35-40 minutes, until the edges are set but the centers still have a gentle quiver when nudged. Remove from the oven and water bath; cool at room temperature for 15 minutes, then refrigerate uncovered for at least 2 hours or overnight.
6
7
Mix cornstarch with 1 teaspoon cold water to create a slurry; stir into the honey and simmer 1-2 minutes until glossy and slightly thickened. Remove from heat.
8
Add orange segments to the glaze and toss gently to coat. Let cool to room temperature.
9
Run a thin knife around the edge of each ramekin. Place a plate over the top and invert with a confident flip — if the panna cotta resists, let it sit 30 more seconds. The dessert should release in a silky, trembling mound.
10
Spoon the orange-honey glaze over each panna cotta, letting the candied segments tumble artfully across the surface.
11
Scatter toasted almonds over the top and serve immediately. A light drizzle of extra honey is welcome, if you like.
D
Nutri-Score
Needs balance
A–E · lower is better · score 11
Calories
672
per serving
High in saturated fat · 17gLow salt · 65mg
Protein
8g
Carbs
50g
Fat
52g
Sat. fat
17g
Fiber
4g
Sugar
45g
Sodium
65mg
Gluten FreeVegetarianLactose IntoleranceClean EatingLow SodiumLow Sugar
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
B
Environmental impact
Low impact
A–E · lower is better · includes estimates
kg CO2e
0.9
per serving
BCarbonAEU all-round· carbon sets the grade
Water
1.4m³
Land
31Pt
Runoff
0.07g P
Heavy Cream drives 76% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
3
Umami
8
Sweet
1
Salty
5
Sour
2
Bitter
0
Spicy
Textures
CreamyCrispySilkySmoothTender
Aromas
CitrusFloralHoneyNuttySweet
Kitchen Equipment
Primary Tool
OvenBaking DishHeavy Bottomed SaucepanOvenSmall SaucepanFine Mesh SieveMeasuring CupsMeasuring SpoonsMixing BowlRamekinSpatulaThin KnifePlastic WrapSunflower OilWater
Techniques
Safety & Storage
Cooking Temperature
The panna cotta mixture should reach a bare simmer (do not boil) when heating cream with milk, sugar, and honey. Baking at 100°C (200°F) in a water bath requires careful monitoring to ensure even cooking without over-baking.
Storage
Refrigerate assembled panna cotta uncovered for at least 2 hours or overnight. Once unmolded and garnished with orange glaze and toasted almonds, serve immediately. The dairy base makes this dessert perishable.
Cross Contamination
Toasted almonds pose a cross-contamination risk for individuals with tree-nut allergies. Use dedicated equipment and preparation surfaces when handling almonds for garnish.
Handling
When placing ramekins in hot water bath, use oven mitts and handle carefully to avoid burns. Ensure ramekins are stable in the baking dish before placing in oven.
Shelf Life
Consume within 2-3 days for optimal freshness. The dairy content makes this dessert susceptible to spoilage if left at room temperature for extended periods.
Allergen Warning
This recipe contains milk and tree-nuts (almonds). Verify all guests have no allergies before serving. Store allergens separately from allergen-free items.
Infant Safety
This recipe contains raw honey, which should not be served to infants under 12 months of age due to the risk of infant botulism from Clostridium botulinum spores.
Pro Tips
Technique
When you simmer the cream, watch it like you would a sleeping child — you want warmth, not boiling. The moment you see the first whisper of steam curling from the edges, take it off the heat. A rolling boil will make your panna cotta grainy, and we are after silk here, cousins.
Substitution
If raw honey is all you have, let it stand a moment before adding — it will bloom more gently into the warm cream than if introduced cold. And should orange segments feel too delicate, candied orange peel folded into the glaze offers the same jeweled beauty with less fragility.
From the chef
This panna cotta trembles on the plate the way a good dessert should — silky, barely set, yielding to a spoon with the gentlest resistance. Orange zest and raw honey are steeped into the cream itself so their fragrance is woven all the way through, not merely drizzled on top. The glossy honey-orange glaze that pools across the surface is made separately, thickened just enough to coat the candied segments and carry them. Scattered toasted almonds bring the crunch that makes each mouthful complete. It is a dessert that rewards patience: the slow simmer, the overnight chill, the confident flip.
TagsHoneyOrangeAlmondMake AheadElegantSilkyCitrusGluten FreeWater BathChilled
AllergensMilkTree Nuts
Source: generated · June 13, 2026