Burnt Honey Panna Cotta & Apricot Gelée with Spruce Tip Ice Cream, Sablé Breton & Compressed Moon Gold Apricot

1 serving

Sarah Betcher, Pastry Chef

Ingredients for Burnt Honey Panna Cotta:
• 240 grams heavy cream
• 120 grams milk
• 28 grams burnt honey
• 4 grams sheet gelatin

Method for Burnt Honey Panna Cotta:

  1. Hydrate gelatin in ice water. Set a strainer over a measuring cup with a spout.
  2. Combine heavy cream, honey and salt in a medium saucepan. Heat over medium-low, whisking occasionally, until cream is just steaming and the honey is dissolved. Remove from heat.
  3. Add bloomed gelatin to the warm cream mixture and whisk until the gelatin has fully dissolved.
  4. Strain into the prepared measuring cup.
  5. Let cream mixture cool until lukewarm, whisking occasionally. Whisk in the milk. Allow to cool to roughly room temperature, about 20 minutes, whisking occasionally to make sure the mixture is homogenous.
  6. Divide the mixture evenly between six ramekins or serving glasses (about 120-130g each). Refrigerate until set, about 4 hours.

Ingredients for Apricot Gelée:
• 1000 grams The Perfect Pureé Apricot Puree, thawed
• 200 grams sugar
• 8 grams sheet gelatin
• 48 grams water

Method for Apricot Gelée:

  1. Bloom the gelatin in the apricot purée for 5 minutes.
  2. Add sugar.
  3. Gently heat the mixture through and whisk until well combined.
  4. Strain and cool the mixture to 100F. Pour over the set panna cotta and cool for 4-6 hours.

Ingredients for Sablé Breton:
• 170 grams european-style salted butter, cold
• 280 grams all-purpose flour
• 130 grams cup granulated sugar
• 2 egg yolks

Method for Sablé Breton:

  1. Cream butter and sugar together.
  2. Incorporate egg yolks.
  3. Add flour and salt to form a dough.
  4. On a sheet tray lined with parchment, crumble dough onto in a thin, even layer. Refrigerate for 2 hours.
  5. Preheat the oven to 180°C (350°F)
  6. Bake for 15-18 minutes, until the tops turn golden brown. Use bench scraper to chop into a crumble.

Ingredients for Spruce Tip Ice Cream: 

  • 6 large egg yolks
  • 150 g sugar
  • 1/8 teaspoon salt
  • 720 ml half-and-half
  • 28 g spruce tips

Method for Spruce Tip Ice Cream:

  1. Heat cream, sugar and salt until simmering.
  2. Temper in egg yolks, add spruce tips and return to heat and slowly cook until the temperature reaches 170 degrees, whisking continuously.
  3. Chill overnight.
  4. Place the spruce custard in the bowl of an ice cream maker and process.


  1. Arrange crumbled sablé breton on top of the burnt honey panna cotta & apricot gelée. Top with spruce tip ice cream.
  2. Arrange compressed moon gold apricot next to the ice cream.
  3. Garnish with edible foraged sprigs.