Make use of fruity blueberries and forest honey for a luxurious dessert that is perfect for entertaining. Elegant, one-person portions make a pretty table spread.
4 gelatine leaves
300ml double cream
4 tbsp ArtMuria Forest Honey
For the blueberry compote:
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.
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