Jasmine tea pannacotta with honey

Everyone loves a good pannacotta. Michael Diacono flavours this one with jasmine tea and local honey for light, delicate flavours that can be appreciated after any meal. 

Jasmine tea pannacotta with honey


  • 500ml cream
  • 200ml milk
  • 150g sugar
  • 3 bags jasmine tea
  • 3 sheets gelatine (use an extra one if using this recipe in the summer)
  • Local honey


  1. Whisk the cream, milk and sugar over a low heat.
  2. Add the teabags and allow to infuse for a 4-5 mins.
  3. Place the gelatine sheets in cold water and allow to soften. Squeeze the  excess water out of the sheets and then add to the cream, whisking until dissolved.
  4. Fill your containers with the cream and place in the fridge overnight (at least 6 hours).
  5. Remove from the containers by running a knife along the edges or placing in warm water for a few seconds.
  6. Top with honey and serve.

This recipe first appeared on Gourmet Today TV, aired on TVM on 21 January, 2017.

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