Dessert

Calamansi Panna Cotta with Crispy Tuile & Burnt Honey Caramel

Name: Calamansi Panna Cotta with Crispy Tuile & Burnt Honey Caramel
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2 servings
Ingredients: For panna cotta: 240 ml heavy cream, 60 ml whole milk, 30 g caster sugar, 2 large egg yolks (optional, for richer custard; or omit and rely on gelatin alone), 1.5 tsp powdered gelatin (or ½ sheet gelatin, bloomed in cold water), 60 ml fresh calamansi juice, 1 tsp calamansi zest, ¼ tsp sea salt, pinch white pepper; For tuile: 40 g unsalted butter, 35 g caster sugar, 1 large egg white, 30 g all-purpose flour, ½ tsp vanilla extract, pinch sea salt; For burnt honey caramel: 60 g unsalted butter, 40 g packed brown sugar, 20 ml dark honey (chestnut or eucalyptus), pinch sea salt, small splash calamansi juice (optional)

Silky, set with gelatin, but with the funky brightness of calamansi—more sophisticated than lemon, more savory than lime. Topped with a thin, delicate tuile (caramelized sugar cookie) and burnt honey–spiked caramel (butter + brown sugar + dark honey, taken to the edge of bitterness). The interplay of creamy-silky-crispy-bitter-sweet-funky is genuinely memorable and deeply Filipino-influenced.

711calper serving 9gprotein 19gcarbs 68gfat 20min prep 30min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this