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Truffle Honey Panna Cotta with Hibiscus Syrup

A delicious blend of silky sweetness and floral elegance, this dessert combines creamy panna cotta with decadent truffle honey and a tangy hibiscus reduction. Perfect for any occasion, this dessert is sure to leave a lasting impression. 




20 min, plus 4-6 hours



Truffle Honey Panna Cotta with Hibiscus Syrup


Hibiscus Syrup
½ cup water
⅔ cup sugar
1 cup dried hibiscus flowers

Panna Cotta
6 oz milk
12 oz cream
1 packet powdered gelatin
⅔ cup sugar
2 tbsp Truffle Honey + more to drizzle
Pinch sea salt
1 ct vanilla bean


  • 1
    Syrup: Combine water, sugar and hibiscus flowers in a small saucepan, bring to a boil over medium/high heat. Stir frequently until sugar is dissolved, then boil until thickened to a syrupy consistency, about 10 minutes.
  • 2
    Panna Cotta: Pour milk into a heavy bottom saucepan and sprinkle the gelatin over. Set aside for 5 minutes to moisten the gelatin.
  • 3
    Cut the vanilla bean in half lengthwise and scrape down each side with the dull side of a knife, add to the milk/gelatin mixture.
  • 4
    Heat the milk mixture over low heat, stirring frequently, until gelatin is dissolved, about 5 minutes. Add cream and sugar and a pinch of sea salt, turn the heat to medium, stirring until sugar is dissolved.
  • 5
    Strain mixture into a liquid measuring cup or pitcher (or something with a pouring ‘spout’). Pour evenly into four 5oz ramekins. Refrigerate for at least 4-6 hours to set the gelatin.
  • 6
    Serve ramekins with syrup and hibiscus flowers, drizzle with more truffle honey. *To remove panna cotta and serve on a plate, carefully run the outside of the ramekin under hot water, then run a knife around the edge and invert gently onto a plate.


  • Truffle Honey - 4.5 oz

    Truffle & Honey - 4.5 oz