📝 About This Recipe
This elevated take on the Piedmontese classic embodies the elegance of Italian Alta Cucina, balancing the rich decadence of heavy cream with the herbaceous clarity of fresh thyme. The addition of raw honeycomb provides a sophisticated textural contrast, offering bursts of floral sweetness that dance against the silky, obsidian-speckled vanilla base. It is a dessert that celebrates the purity of dairy while embracing the rustic, botanical soul of the Italian countryside.
🥗 Ingredients
Thyme-Infused Panna Cotta
- 500 ml Heavy Cream (minimum 36% fat content for best mouthfeel)
- 100 ml Whole Milk (full fat)
- 80 grams Granulated Sugar (superfine preferred)
- 3 pieces Gelatin Sheets (Silver grade, approximately 2g each)
- 6-8 pieces Fresh Thyme Sprigs (bruised to release oils)
- 1 piece Vanilla Bean (split and seeds scraped)
- 1 pinch Sea Salt (fleur de sel preferred)
Honey & Garnish
- 100 grams Fresh Honeycomb (cut into 1-inch geometric shards)
- 2 tablespoons Wildflower Honey (for drizzling)
- 12 tiny sprigs Lemon Thyme (for delicate garnish)
- 1 teaspoon Bee Pollen (optional, for a professional finish)
- 1 tablespoon Toasted Pine Nuts (finely crushed for subtle crunch)
👨🍳 Instructions
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1
Bloom the gelatin sheets in a bowl of very cold water for 5-10 minutes until they become completely soft and pliable.
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2
In a heavy-bottomed saucepan, combine the heavy cream, whole milk, and sugar over medium-low heat.
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3
Add the scraped vanilla seeds and the pod itself into the cream mixture, along with the bruised thyme sprigs and a pinch of salt.
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4
Slowly bring the mixture to a gentle simmer (around 80°C/175°F). Do not let it reach a rolling boil, as this can break the cream's structure.
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5
Once simmering, remove the pan from the heat. Cover with a tight-fitting lid and allow the thyme and vanilla to steep for 10 minutes.
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6
Remove the thyme sprigs and vanilla pod. Squeeze the excess water from the bloomed gelatin and whisk it into the warm cream until fully dissolved.
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7
Prepare an ice bath in a large bowl. Place the saucepan (or transfer the liquid to a clean bowl) over the ice bath and stir gently until the mixture begins to cool and slightly thicken to the consistency of heavy cream.
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8
Strain the mixture through a fine-mesh chinois or sieve into a pouring jug to ensure a perfectly smooth texture.
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9
Lightly grease 6 dariole molds or ramekins with a neutral oil, or prepare elegant glass coupes if serving in the vessel.
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10
Divide the mixture evenly among the molds. If you see air bubbles on the surface, lightly run a kitchen torch over them or pop them with a toothpick.
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11
Refrigerate for at least 6 hours, or ideally overnight, until the panna cotta is set but still has a characteristic 'wobble'.
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12
To unmold, dip the base of each mold into warm water for 5 seconds, run a thin knife around the edge, and invert onto the center of a chilled dessert plate.
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13
Carefully place a shard of fresh honeycomb on top of each panna cotta, allowing some of the honey to naturally weep down the sides.
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14
Garnish with a light dusting of bee pollen, a few crushed pine nuts, and the tiny lemon thyme sprigs for a final aromatic touch.
💡 Chef's Tips
Always use sheet gelatin rather than powdered for a clearer taste and more consistent set in fine dining recipes. Steeping the thyme off the heat prevents the herb from becoming bitter or tasting 'cooked'. Stirring the mixture over an ice bath before pouring ensures the vanilla seeds remain suspended throughout the cream rather than sinking to the bottom. If the panna cotta doesn't release from the mold immediately, don't force it; another 3 seconds in warm water is usually all it needs. For an ultra-luxurious texture, substitute 100ml of the cream with mascarpone whisked in at the very end.
🍽️ Serving Suggestions
Pair with a chilled glass of Passito di Pantelleria or a delicate Moscato d'Asti. Serve alongside a small dish of macerated apricots or peaches to add a bright acidity. A crisp, honey-almond tuile cookie provides a wonderful textural contrast when served on the side. For a modern presentation, serve in wide-rimmed shallow bowls with a pool of extra virgin olive oil and a crack of black pepper. Accompany with a hot infusion of fresh mint and ginger to cleanse the palate after the rich cream.