Honey Almond Panna Cotta


  • 1 cup 
    almond milk
  • 4 1/2 tsp. 
    gelatin (2 pkgs).
  • 1/2 cup 
    BeeMaid Liquid Honey
  • 1 1/2 cups 
    heavy cream
  • 1/2 tsp. 
    almond extract
  • 1/8 tsp. 
    fine sea salt


  • 2 Tbsp. 
  • 1 tsp. 
  • 1/4 cup 
    BeeMaid Liquid Honey
  • 1 cup 
  • optional 
    food colouring


Panna Cotta Instructions:

  1. Pour the almond milk into a medium pot and sprinkle the gelatine over top. Set aside for 5 minutes.
  2. After 5 minutes, put the mixture over low heat and, with a whisk, mix together until the gelatin is fully dissolved.
  3. Add in the BeeMaid Honey and mix until fully dissolved.
  4. Allow the mixture to warm up but do not let it come to a boil. Remove from the heat. 
  5. Pour in the heavy cream, almond extract, and salt and mix until combined. 
  6. Divide into 4 large dessert bowls/glasses and place directly into the fridge to chill for 4-5 hours or until fully set.

Honey Jello Instructions:t

  1. In a small bowl, combine the 2 Tbsp of water and gelatin and set aside for 5 minutes.
  2. Combine the 1 cup of water and honey in a small pot and bring to a boil over medium heat while stirring continually.
  3. Remove from the heat and allow the mixture to cool for 1 minute. *see tip for colouring option"
  4. Add in the gelatin mixture and stir until combined.
  5. Divide and pour the honey jello mixture evenly over each chilled Panna Cotta and directly place back in the refrigerator to chill for at least 1 hour or until set.
  6. Garnish with chopped salted almonds and enjoy.

Tip - If you are celebrating a graduate you can match the honey jello to their school colour with a few drops of gel food colouring.