Head Pastry Chef Steve Penny at Royal Lancaster London has shared his recipe for this delicious but simple Honey Pannacotta dessert, available at the hotel’s restaurant, Island Grill.


1 litre of Cream
50g of Caster Sugar
100g of Honey
10g of Gelatine Powder
30ml of water


Step 1: Combine the cream, sugar and honey and pour the mixture into a saucepan. Bring to the boil until everything has dissolved into the cream, then turn off the heat.

Step 2: Soften the gelatine powder in the water, and then add to the warm cream.

Step 3: Pour the mixture into prepared moulds and leave to set overnight.

Step 4: To serve, dip the moulds into a bowl of warm water for a few seconds and the pannacotta should come out nicely into a bowl.

Step 5: Serve with fresh berries and enjoy!