Ingredients
Panna Cotta
● 500ml double cream
● 3 tsp The Farmhouse Ivy Blossom Honey
● Peel of 1 orange
● ¼ tsp ground cinnamon
● 1 vanilla pod, split
● 1 sachet powdered gelatine
Winter Berry Compote
● 1 cup frozen winter berries
● 1 tsp The Farmhouse Ivy Blossom Honey
● Juice of ½ an orange
● ¼ tsp ground cinnamon
● (Optional) 10–20ml port or mulled wine
To Finish
● 6 gingernut biscuits, crumbled
Preparation
1. Panna Cotta
1. Place the cream, honey, orange peel, cinnamon and vanilla pod into a saucepan.
2. Gently heat until steaming but not boiling.
3. Remove from the heat, lift out the orange peel and vanilla pod.
4. Sprinkle the gelatine over the warm mixture and whisk until dissolved.
5. Pour into 4 moulds or glasses and chill for at least 4 hours or until set.
2. Winter Berry Compote
1. Add the berries, honey, orange juice and cinnamon to a small saucepan.
2. Cook over medium heat for 5–6 minutes until glossy and softened.
3. Add the port or mulled wine (if using) and simmer for 1–2 minutes.
4. Cool completely or keep warm if serving straight away.
3. Assemble
1. Unmould the panna cotta or serve in the glass.
2. Spoon over the berry compote.
3. Finish with a scattering of gingernut crumb.
Chef’s Notes
● Ivy Blossom Honey has a naturally bold, herbal profile — perfect for winter desserts.
● The compote can be made up to 3 days ahead.
● A beautiful make-ahead option for Christmas entertaining