Buttermilk Panna Cotta with Honeycomb

Paris Bistro Cooking with Edward-Delling Williams

Buttermilk Panna Cotta with Honeycomb

Servings 4 servings
Author Chef Edward Delling-Williams


  • 2 ½ cups cream
  • 1 cup fresh buttermilk
  • ¼ cup sugar
  • 2 ½ leaves gelatin
  • pinch of salt
  • ½ cup honey
  • ¼ cup sugar
  • 1 heaping tbsp baking soda


  • Break down the gelatin and place into a bowl, then cover it in water and let it sit for 5-10 minutes to soften.
  • Mix half the cream (1¼ cups) and the buttermilk into a large container and set aside.
  • Pour the rest of the cream, the sugar, and the salt into a large saucepan over medium heat. Bring it to a boil, whisking continuously until sugar dissolves, then remove from heat.
  • Stir in the gelatin and whisk until dissolved, then pour it into the cream and buttermilk mixture.
  • Place the mixture into the fridge to set for at least 2-4 hours.

For the Honeycomb

  • Add the honey and sugar to a saucepan over medium-high heat, whisking continuously until the mixture reaches exactly 289°F.
  • As soon as the mixture reaches 289°F, rapidly whisk in the baking soda. Once incorporated, pour the mixture into a 9×9-​ inch greased pan and set aside to cool for at least 1 hour.
  • Break and slice the honeycomb into small chunks and serve with a scoop or two of the Buttermilk Panna Cotta.