• Groundnut or vegetable oil, for greasing
  • 5 leaves gelatine
  • 4 tbsp freshly squeezed lemon juice
  • 50g caster sugar
  • 4 tbsp chilled Prosecco
  • 175g clear honey, plus extra for drizzling
  • 300ml pot buttermilk
  • 400ml double cream
  • Cut comb in honey, to decorate, optional


  1. 1

    Lightly oil 6 x 175ml mini pudding basins and place upside down to drain while you make the jelly. Soak 1 sheet of the gelatine in a bowl of cold water. Meanwhile, heat the lemon juice and caster sugar in a small saucepan, stirring to dissolve. Squeeze the excess water from the gelatine and stir into the lemon mixture, then set aside until cool and almost starting to set. Gently whisk in the chilled prosecco, then divide the jelly between the pudding moulds and chill for 2-3 hours until set.

  2. 2

    Soak the remaining gelatine leaves in cold water and heat the honey, buttermilk and cream together in a saucepan. When the honey has dissolved, bring the mixture just to a simmer then remove from the heat. Squeeze the excess water from the gelatine and whisk into the hot cream. Allow to cool to room temperature before pouring on top of the jellies. Place in the fridge to set for at least 4 hours.

  3. 3

    To serve, dip the pudding moulds very briefly in hot water to loosen the panna cottas. Tip on to serving plates and decorate with a little honeycomb and a drizzle of honey.

Nutritional Details

Each serving provides
  • Energy 1913kj 457kcal 23%
  • Fat 32.1g 46%
  • Saturates 19.8g 99%
  • Sugars 36.7g 41%
  • Salt 0.1g 2%

% of the Reference Intakes

Typical values per 100g: Energy 1101kj/263kcal

Each serving provides

37.0g carbohydrate 0.0g fibre 3.5g protein

Also in these Scrapbooks

Back to top