BURNT HONEY PANNA COTTA WITH OLIVE OIL POWDER & SEA SALT CARAMEL SHARDS

Category: Dessert – Fine Brasserie / Editorial | Season: All Year | Serves: 4
Prep: 30 min Cook: 10 min Chill: 4 h | Total: ±4 h 40 min | Difficulty: Advanced

THE STORY

Sweetness needs limits.
This panna cotta starts not with sugar, but with burnt honey — honey taken just past comfort, to the point where its edges turn bitter and smell like smoked caramel.
That’s the flavor that anchors the dish — complex, quiet, grown-up.
The olive oil powder adds contrast: cold, silky, and grassy, almost whispering “don’t trust the sweetness.”
And the shards of sea-salted caramel? They’re texture and light — the memory of crackling sugar between your teeth.

It’s a dessert that feels like remembering something warm you almost forgot

A sophisticated dessert that redefines panna cotta — burnt honey brings depth, olive oil powder adds intrigue, and caramel shards deliver texture and light.
Written in full sensory and technical detail, this recipe balances simplicity with precision.
Perfect for cookbooks, brands, or magazines that want dessert stories with character.

What you receive

• Complete professional recipe in KooK Studioo A4 PDF format, publication-ready

• Story paragraph, step-by-step technical method, plating cues, and pairing

• Chef’s note and copyright statement

• Written in chef-standing-next-to-you narrative tone

License & Purchase Options

Non-Exclusive License — €200
Use once in print or online; copyright remains with KooK Studioo.