Description

Silky smooth vanilla bean panna cotta paired with vibrant citrus segments, fresh mint, and a drizzle of honey—light, elegant, and perfect for any refined dessert course.

Ingredients

Units Scale

2 cups heavy cream
1/2 cup whole milk
1/3 cup granulated sugar
1 vanilla bean, split and scraped (or 2 tsp vanilla extract)
2 teaspoons powdered gelatin
3 tablespoons cold water
For the topping:
1 orange, segmented
1 grapefruit, segmented
1 blood orange, segmented
1 tablespoon honey
Fresh mint leaves
Optional: bee pollen for garnish

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Instructions

In a small bowl, sprinkle gelatin over cold water and let it bloom for 5–10 minutes.
In a saucepan over medium heat, combine cream, milk, and sugar. Add vanilla bean seeds and pod (or extract). Stir until sugar is dissolved and the mixture is hot but not boiling.
Remove from heat and whisk in the softened gelatin until completely dissolved. Remove vanilla pod if used.
Pour mixture into lightly greased ramekins or silicone molds. Refrigerate for at least 4 hours, or until set.
To serve, unmold panna cottas onto chilled plates.
Garnish with citrus segments, a drizzle of honey, fresh mint, and optional bee pollen for an elevated finish.

Notes

Make sure gelatin is fully dissolved to avoid a grainy texture.
Use the freshest citrus available for the brightest flavor.
If unmolding is difficult, briefly dip the ramekin in warm water.
Can be made a day ahead for convenience.

Nutrition

Serving Size: 1 panna cotta with toppings
Calories: 320
Sugar: 18g
Sodium: 40mg
Fat: 24g
Saturated Fat: 15g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 2g
Protein: 4g
Cholesterol: 85mg