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Pink peppercorns might look dainty, but they pack a fragrant punch that works beautifully in sweet dishes as well as savoury. Their delicate peppery warmth and subtle fruitiness pair wonderfully with cream and honey, making them perfect for a dessert that feels indulgent yet light. This Pink Peppercorn & Honey Panna Cotta is silky smooth, easy to prepare ahead, and guaranteed to impress.
Prep: 15 minutes
Chill: 4–6 hours
Total: 6 hours
400ml double cream
100ml whole milk
75g caster sugar
2 tsp Greenfields Pink Peppercorns, lightly crushed
2 gelatine leaves (or 1½ tsp powdered gelatine)
2 tbsp Greek Blossom Honey (or Shahd Honey with Black Seed for a deeper flavour)
Optional garnish: extra crushed pink peppercorns, edible flowers, fresh raspberries
Place the gelatine leaves in a bowl of cold water to soften (about 5 minutes).
In a saucepan, gently heat the cream, milk, sugar, and Greenfields Pink Peppercorns until steaming but not boiling. Stir to dissolve the sugar.
Remove from the heat and leave to infuse for 10 minutes.
Strain the mixture through a fine sieve to remove the peppercorns.
Return the warm cream to the pan, then stir in the softened gelatine until fully dissolved.
Pour into 4 ramekins or glasses and chill in the fridge for at least 4–6 hours until set.
Just before serving, drizzle with Greek Blossom Honey, scatter with a pinch of crushed pink peppercorns, and decorate with raspberries or edible flowers.
Calories: 280 kcal
Fat: 18g
Carbohydrates: 25g
Protein: 4g
Sugar: 23g
I never thought pink peppercorns could work in a dessert, but this panna cotta is absolutely divine – creamy, fragrant and just the right amount of warmth.
The ingredients used in this recipe could also be used to create…
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