Chef Adrian has given us the instructions to another of his decadent creations. This time you can wow your friends and family with an incredibly tasty dessert.

What you’ll need (1 portion):

90ml milk
90ml cream
20g sugar
2 geletine leaves
15g honey
10g pistachio nuts


  1. Roast pistachio nuts, grind and put aside
  2. Put milk, cream, sugar in pot on stove
  3. Soak gelatine leaves in cold water, don’t over soak, must just be soft
  4. Add the soaked gelatine leaves to hot milk mixture to dissolve
  5. Divide into two equal quantities
  6. To the one add the honey, pour into water glass and set
  7. When set, add roasted pistachio nuts to other half, pour over honey panacotta that set put back in fridge till completely set



  1. 20g cream, whipped
  2. 15g pistachio nuts, roasted and chopped
  3. 30g fresh figs
  4. 10g isomalt (melted and make sugar sponge)



  1. Pipe whipped cream on top of panacotta
  2. Sprinkle nuts over
  3. Slice and place figs on top and next to panacotta glass
  4. Top with the isomalt/sugar garnish


Read about Chef Adrian and the new Winter Menu here

Check out our new Winter Menu here

Shimmy dessert of honey pannacotta