I love anything that involves a Melbourne rooftop, especially if it’s a bar. So, when Soph and I heard about Melbourne Rooftop Honey we were instantly fans. When we learnt that they are all about bringing bees to our beautiful city and helping to save the honey bee, we loved them. When we tasted their honey, we were head over heels. We were lucky enough to get our hands on some honey from their Bourke St rooftop hive to make this delicious honey panna cotta in celebration of spring. We had the perfect location to shoot the Bourke St honey, Soph’s apartment on Bourke St of course!
One can’t have honey without flowers, so the finishing touch to our honey panna cotta was these beautiful edible flowers from Sprout House Farms. They’re grown organically just down the road from us in Geelong.
In the end, this recipe and its photos turned out just like spring in a glass to me. I love it. It’s like that smell and warmth in the air that you feel when winter finally leaves. It instantly makes you perk up and smile. It’s like dipping your finger into a jar of (Melbourne Rooftop) honey and going weak at the knees when it hits your tongue. It’s as you would expect when you bring together beautiful things like honey, flowers, dessert and Melbourne (oh, and Soph and I!).
If you’ve never made panna cotta before, never fear because this recipe is super easy. Try it and see if it gives you that spring feeling too!
250ml full cream milk
3 teaspoons gelatine powder
½ cup honey
1 teaspoon cinnamon
Pistachios/slivered almonds/nuts of your choice to serve
Place the milk in a small saucepan and sprinkle the gelatine over the top. Allow to sit, without stirring, for 5 minutes. Put the saucepan over a low heat and stir for a couple of minutes or so, until the gelatine has dissolved. Add the honey and cinnamon and stir for about 30 seconds until the honey in dissolved. Do not allow the mixture to get too hot or boil. Take the saucepan off the heat and stir in the cream and salt.
Pour the mixture through a strainer (to get rid of any lumps of cinnamon) into 6 glasses or ramekins. Allow to set in the fridge (for at least 4 hours). Serve with nuts on top for some crunch.