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Buttermilk + Buckwheat Honey Panna Cotta | Sea Salt

Honey Buckwheat Pana Cotta

An elevated, yet simple-to-execute dessert, Chef Matthew Accarrino utilizes Bee Local's Oregon Buckwheat Honey to add a sweet and savory twist to this classic dish.


1 1/4 Cups, Cream

1/4 Cups, Milk

1 1/3 Cups, Buttermilk

1/3 Cup, Bee Local Oregon Buckwheat Honey, Plus More For Garnish

3-4 Gelatin Sheets, Soaked In Ice Water

1 Teaspoon, Jacobsen Sea Salt, Plus More For Garnish



1. Combine the milk, cream and honey in a small pot. Scald over low heat to melt honey.

2. Dissolve gelatin in this mixture. Add the salt. Whisk in buttermilk.

3. Mix well and set in desired forms or glasses.

4. Once set, serve drizzled with additional Bee Local Oregon Buckwheat Honey and sprinkled with Jacobsen Sea Salt

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