Sage and Honey Panna Cotta
A silky Italian panna cotta gently infused with sage and sweetened with honey—the herb's savory edge keeps the cream elegant rather than cloying.
This panna cotta takes a classic Italian dessert and gives it a quietly savory twist. Steeping a few sage leaves in the warm cream lends a gentle, herbaceous backbone that keeps the honey-sweetened custard refined and grown-up rather than overly sweet.
Sage and honey are a natural pairing—the herb's resinous warmth and the floral roundness of honey echo a sunny Mediterranean hillside in a single spoonful. The combination feels both comforting and a little unexpected.
Infuse the cream gently and strain it carefully so you capture the aromatic flavor without any leaf or bitterness. The custard should be perfectly smooth and pale, with just a whisper of savory herb on the finish.
Serve chilled, unmolded or in glasses, with a drizzle of extra honey and perhaps a single crisp-fried sage leaf for a striking garnish. Because sage naturally contains thujone, keep the infusion light—this dessert uses just a few leaves, which suits relaxed, moderate enjoyment.
Ingredients
- 2 cups heavy cream
- 1/2 cup whole milk
- 8 fresh sage leaves (or 1 tbsp dried sage)
- 3 tbsp honey, plus more for serving
- 2 tsp powdered gelatin
- 3 tbsp cold water
- 1 tsp vanilla extract
- Pinch of salt
How to make it
- 1Heat the cream, milk, and sage leaves until just simmering. Remove from heat, cover, and steep 15 minutes. Strain out the sage.
- 2Sprinkle the gelatin over the cold water and let it bloom for 5 minutes.
- 3Gently rewarm the infused cream, then whisk in the honey, vanilla, salt, and bloomed gelatin until fully dissolved (do not boil).
- 4Pour into 4 ramekins or glasses. Let cool to room temperature.
- 5Refrigerate at least 4 hours, or until set.
- 6To serve, drizzle with extra honey and garnish with a crisp-fried sage leaf if desired.
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