This dessert combines silky-smooth chamomile-infused panna cotta —a classic Italian cooked cream—with the crackly, golden crunch of homemade honeycomb candy . The panna cotta has a calming, floral character, while the candy adds visual drama and a sweet toasty contrast.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 20 minsCook Time 15 minsTotal Time 35 minsFor the Chamomile Panna Cotta
2 ¼ tsp powdered gelatin
2 tbsp cold water
2 cups heavy cream
1 cup whole milk
¼ cup granulated sugar
2 tbsp dried chamomile flowers (or 4 tea bags)
1 tsp vanilla extract or ½ vanilla bean
For the Honeycomb Candy
½ cup granulated sugar
2 tbsp light corn syrup or golden syrup
1 tbsp honey
1 ½ tsp baking soda, sifted
Infuse the Cream
1
In a saucepan, combine heavy cream , milk , and sugar .
Heat gently over medium heat until steaming (not boiling).
Add chamomile and vanilla . Cover, remove from heat, and steep for 10–15 minutes .
Meanwhile, sprinkle the gelatin over cold water in a small bowl and let bloom for 5 minutes.
Strain & Combine
2
Strain the chamomile cream mixture through a fine mesh sieve or cheesecloth into a clean bowl.
Return the warm mixture to the saucepan and stir in the bloomed gelatin until fully dissolved.
Pour into ramekins or glasses. Let cool slightly, then refrigerate for at least 4 hours , or until set.
Make the Honeycomb Candy
3
Do this just before serving or within a few hours to keep it crisp.
Line a baking sheet with parchment paper.
In a heavy-bottomed saucepan, combine sugar , syrup , and honey .
Heat over medium heat without stirring until it reaches 300°F (150°C) (hard crack stage).
Remove from heat and immediately whisk in baking soda —the mixture will foam up rapidly.
Quickly pour onto the parchment-lined sheet without spreading.
Let cool completely, then break into shards.
Assemble & Serve
4
Unmold panna cotta onto plates or serve in glass jars.
Garnish with honeycomb shards just before serving.
Optional: drizzle with a little extra honey , add fresh chamomile flowers , or sprinkle with edible gold flakes for flair.
Tips & Variations
5
For a lighter option, use half-and-half instead of cream.
You can substitute lavender or earl grey tea for the chamomile.
Store extra honeycomb in an airtight container away from moisture—do not refrigerate.
Ingredients For the Chamomile Panna Cotta
2 ¼ tsp powdered gelatin
2 tbsp cold water
2 cups heavy cream
1 cup whole milk
¼ cup granulated sugar
2 tbsp dried chamomile flowers (or 4 tea bags)
1 tsp vanilla extract or ½ vanilla bean
For the Honeycomb Candy
½ cup granulated sugar
2 tbsp light corn syrup or golden syrup
1 tbsp honey
1 ½ tsp baking soda, sifted
Directions Infuse the Cream
1
In a saucepan, combine heavy cream , milk , and sugar .
Heat gently over medium heat until steaming (not boiling).
Add chamomile and vanilla . Cover, remove from heat, and steep for 10–15 minutes .
Meanwhile, sprinkle the gelatin over cold water in a small bowl and let bloom for 5 minutes.
Strain & Combine
2
Strain the chamomile cream mixture through a fine mesh sieve or cheesecloth into a clean bowl.
Return the warm mixture to the saucepan and stir in the bloomed gelatin until fully dissolved.
Pour into ramekins or glasses. Let cool slightly, then refrigerate for at least 4 hours , or until set.
Make the Honeycomb Candy
3
Do this just before serving or within a few hours to keep it crisp.
Line a baking sheet with parchment paper.
In a heavy-bottomed saucepan, combine sugar , syrup , and honey .
Heat over medium heat without stirring until it reaches 300°F (150°C) (hard crack stage).
Remove from heat and immediately whisk in baking soda —the mixture will foam up rapidly.
Quickly pour onto the parchment-lined sheet without spreading.
Let cool completely, then break into shards.
Assemble & Serve
4
Unmold panna cotta onto plates or serve in glass jars.
Garnish with honeycomb shards just before serving.
Optional: drizzle with a little extra honey , add fresh chamomile flowers , or sprinkle with edible gold flakes for flair.
Tips & Variations
5
For a lighter option, use half-and-half instead of cream.
You can substitute lavender or earl grey tea for the chamomile.
Store extra honeycomb in an airtight container away from moisture—do not refrigerate.
Chamomile Panna Cotta with Honeycomb Candy
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