ingredients
- 1 ¾ cups granulated sugar
- ⅓ cup honey
- 3 oz honey yuzu dressing
- 2 ½ cups heavy whipping cream
- 1 cup butter
- 1 ¼ cups all-purpose flour
- 1 packet toasted coconut
- pinch of kosher salt
- ¼ tsp freshly grated nutmeg
- ½ cup greek yogurt
- 1 ½ tsp gelatin powder
- 1 cup buttermilk
- 1 tsp vanilla extract
instructions
step 1: make the honey yuzu caramel
in a stainless steel saucier over medium heat, combine sugar, honey, and water. stir occasionally with a fork until dissolved and bubbling. let simmer without stirring until the syrup turns pale gold. swirl the pan to deepen the colour to light amber.
reduce the heat to medium-low, then carefully add the cream and butter. stir in the honey yuzu dressing and cook until smooth. turn off the heat and let cool. transfer to a jar and refrigerate.
step 2: make the toasted coconut streusel
mix flour, brown sugar, toasted coconut, salt, and nutmeg in a bowl. pour in melted butter and stir with a fork until clumps form and no dry flour remains. spread onto a baking sheet and freeze for 15 minutes.
bake at 350°f for about 10 minutes until the edges start to brown. stir, break up clumps, and continue baking in short intervals until golden and crisp. let cool (it will harden as it sets).
step 3: make the panna cotta
bloom gelatin in 1 tbsp cold water for 5 minutes. heat cream, sugar, honey, and vanilla in a saucier over medium heat until dissolved. stir in the bloomed gelatin until fully melted.
in a separate bowl, whisk together labne and buttermilk, then slowly stream in the warm cream mixture. strain through a fine mesh sieve. pour into serving glasses or one large dish and refrigerate for 4–6 hours (or overnight).
step 4: assemble and serve
top the set panna cotta with honey yuzu caramel, sprinkle with toasted coconut streusel, finish with a drizzle of olive oil and a pinch of maldon salt. serve chilled.
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