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Recipe Of The Month: Honey

Honey panna cotta with blueberry compote (Serves 4)
4 gelatine leaves
300ml double cream
300ml milk
4 tbsp ArtMuria Forest Honey

For the blueberry compote:
300g blueberries
1 tbsp ArtMuria Forest Honey
Juice and zest of 1 lemon

1- Soak the gelatine leaves in cold water. Lightly oil 4 x 150ml dariole moulds or ramekins and line the base of each with a circle of greaseproof paper.
2- Heat the cream, milk and honey in a small pan to just below boiling point. Remove from the heat, squeeze the gelatine to remove the soaking water, then add it to the hot cream mixture and stir until the gelatine has dissolved. Pour into the prepared moulds, transfer to the fridge and leave to set for at least 3 hours, or until set with a slight wobble.
3- Meanwhile, make the compote. Put 2–3 of the blueberries in a pan with the honey, lemon juice and zest, and heat gently until the blueberries have popped and released their juices. Stir in the rest of the blueberries. Remove from the heat and leave to cool.
4- To remove the panna cotta, dip the moulds into hot water, then place an upturned plate over the top of the mould and turn out. Serve with the blueberry compote.

Pear, pistachio and honey tart (Serves 8)
300g plain flour
150g butter
1 large egg yolk
2–3 tbsp ice-cold water

For the filling:
140g pistachios, plus a handful to serve
85g butter, very soft
1 large egg
3 tbsp Art Muria High Mountain Honey, plus extra for brushing
85g flour
3 firm ripe pears, such as conference, peeled and cored
Juice of ½ lemon

1- Put the flour and butter into the bowl of a food processor and whizz into crumbs. Then add the egg yolk and 2–3 tablespoons of ice-cold water, and pulse until the pastry comes together in a ball. Roll out the pastry between 2 pieces of baking paper and chill for 20 minutes.
2- Preheat the oven to 180°C/350°F/Gas 4. Line the base of a 25cm spring-form cake tin with the pastry, fill with baking beans, and bake blind for 15 minutes. Remove and allow to cool.
3- Whizz the pistachios into very fine crumb in a food processor. Tip out into a bowl and add the butter, egg, honey and flour. Stir until combined. Spoon into the tart shell and smooth with the back of a spoon. Rub the pear halves with lemon juice, shake off any excess, and place cut-side down into the filling.
4- Transfer to the oven and bake for 35–40 minutes, or until risen and an inserted skewer comes out clean (if your tart is gaining too much colour, cover it with baking paper). Remove it from the oven, allow to cool, brush with extra honey, and sprinkle over more chopped pistachios. Cut into slices and serve.

Find these recipes and more in the September issue of Harrods Magazine, available to download through the Harrods app.

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Recipes by Rosie Reynolds.

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