Gluten Free Honey Panna Cotta Recipe

by Carol Kicinski on May 30, 2011

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Gluten Free Dairy Free Honey Panna Cotta

Gluten Free Honey Panna Cotta Recipe

While my husband was outside making fire, fighting off mosquitoes the size of hummingbirds, and being a he-man at the barbeque today, I was in the house doing “the woman’s work” of making side dishes and dessert for Memorial Day.

I know I should be offended by this concept that my hubby is the only one in the family capable of manning the grill but let me tell you a secret, I would so rather stay inside, nice and cool, bug-free and look like I am working hard, taking lots of credit when in fact nothing could be further from the truth. I am all about simple with lots of “WOW” factor.

Take for example this cool and refreshing dessert, just the thing after a heavy meal. It is a gluten-free, dairy-free, honey panna cotta. It seems fancy-schmancy, but in fact, it takes just a few minutes of active work and the rest of the time, the fridge does all the work for you!

In this recipe the honey is not only the sweetener but the flavoring agent so it is important to use good honey – I used Organic Honey from Wholesome!. I also used almond milk but you can use any kind of milk you like. Topped with a handful of sweet/tart berries and another drizzle of honey, this dessert is a symphony of tastes and textures.

OK, off to make myself look tired (I am going to have to work at it, I’ve been loafing all day!) and then to accept kudos for my lovely dessert. Can we keep just how easy it was to ourselves?  Thanks!

gluten free dairy free honey panna cotta

Gluten Free Honey Panna Cotta Recipe


3 tablespoons water
1 packet (.25 ounces) unflavored gelatin
2 cups almond milk
1/3 cup honey plus more for serving
Pinch of kosher or fine sea salt
1 pint berries
6 mint springs for garnish, optional


In a small bowl, stir together the water and gelatin and let sit for 5 minutes. Meanwhile put the almond milk, honey and salt in a medium saucepan and bring just to a boil over medium-high heat. Microwave the gelatin for 10 seconds on high power and stir into the milk/honey mixture.

Lightly oil six 4 ounce ramekins and then ladle the milk/honey mixture into them. Refrigerate until cold and firm, about 4 hours.

To un-mold, run a sharp knife around the edge of each ramekin and place in a bowl of very warm water for 10 – 15 seconds. Place a plate on top of the ramekin and invert. Scatter some berries around the panna cotta and drizzle with some additional honey.


This Gluten Free Honey Panna Cotta recipe serves 6

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

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{ 23 comments… read them below or add one }

Zoe May 30, 2011 at 10:09 pm

Your panna cotta looks great, Carol! It’s another dessert I want to make as well, at some point, and love it’s simple/easy factor.

By the way, I completed my adoption of you and posted it. It has prompted me to delve further into pate a choux and the technique. Everyone loved the cream puffs!


Carol Kicinski May 31, 2011 at 5:56 pm

Thanks Zoe! I went over to your blog and checked it out but then, just as I was about to comment, something happened that I had to take care of. Going back over there soon!


Christine May 31, 2011 at 12:05 am

Carol, you’ve outdone yourself again! I am so impressed with these and how they are both dairy and egg free. I’m definitely bookmarking this and I hope to make it for my family members who can’t eat either soon! :)


Carol Kicinski May 31, 2011 at 5:55 pm

Thanks Christine, enjoy!


InTolerantChef May 31, 2011 at 5:45 am

So delicious.
At work we recently had training on some of the cooking equipment, and had to sign off on handling the gas grill. When I admitted that I – a qualified chef- had never lit it before, The guys said ‘ but don’t you know how to work a gas BBQ?’ My reply was ‘ No, but I do know how to work a husband’ :)


Carol Kicinski May 31, 2011 at 5:55 pm

Ha ha ha!!!! I love it! I may just steal that line from you someday :)


Petra (Adventurous me, gluten free) May 31, 2011 at 8:45 am

Wow this looks amazing and so simple, I will have to try it sometime!


Carol Kicinski May 31, 2011 at 10:32 pm

Thanks Petra, let me know if you do.


Shirley @ gfe May 31, 2011 at 8:25 pm

You are the undisputable queen of pretty desserts, Carol! Beautiful panna cotta, my dear. My husband and I have ARs–areas of responsibility. We established them many years ago and it makes life so much easier. We really don’t care about others’ perceptions; we just want what works for us. :-)



Carol Kicinski May 31, 2011 at 10:33 pm

And that is exactly as it should be Shirley! You and your hubby are very, very wise. Just wish I had some of your home-grown honey :)


Stephanie May 31, 2011 at 9:43 pm

Yum! I’m so excited to try this! I’m also happy it’s already dairy free :) You did an amazing job here Carol!


Carol Kicinski May 31, 2011 at 10:35 pm

Thanks Stephanie. Funny thing is that the almond milk is just so perfect for this dessert than any dairy milk would have been, in my humble opinion :) And I don’t even have to be dairy free!


Gina June 1, 2011 at 1:04 pm

That looks amazing, and very easy to make! Thanks for the recipe!


Carol Kicinski June 1, 2011 at 10:16 pm

Thank YOU Gina!


The Healthy Apple June 12, 2011 at 10:01 pm

What a beautiful recipe and picture. This is incredible; you are so talented. Great recipe, Carol; thank you for sharing. Hope you had a wonderful weekend!


Darlene January 30, 2012 at 9:13 pm

Can I use coconut milk unstead of almond milk since my daughter is allergic to nuts?


Carol Kicinski January 30, 2012 at 9:24 pm

Yes! In fact I most often use coconut milk in baking. Enjoy!


Amy O'Sullivan June 30, 2012 at 9:09 pm

I don’t have a microwave… just wondering about the heating of the gelatin… little pan on stove ok?
Heat to ?


Carol Kicinski July 1, 2012 at 4:09 pm

Yep – that would work fine! Enjoy.


Tonya H. March 2, 2013 at 8:51 pm

Um, is the amount of gelatine right? Shouldn’t that be .25 oz? Looks awesome, though.


Carol Kicinski March 4, 2013 at 9:49 pm

You are so right!!! Should be .25 ounce – darn math!!!


Daycare Cook September 5, 2013 at 9:54 pm

I am a Daycare cook to whom has a child starting on Monday who has a Gluten, Nut and Dairy allergy and your recipes have been a lifesaver while I sit here and do my research to change the menu! I would have never thought of using coconut milk instead of Milk. Thank you Jean


CarolKicinski September 10, 2013 at 2:17 pm

Thank you so much for your lovely words, it means so much to me!


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