Honey panna cotta with poached quince & ginger snap


Honey panna cotta with poached quince & ginger snap

recipe by
derek salmon // novotel barossa

This dish was created to celebrate the fragrant flavours of the quince. Locally grown here on the Novotel resort grounds, this fragrant fruit pairs harmoniously with the creamy panna cotta, infused with honey to give a natural sweetness and flavour.

A simple but delicious treat, perfect for sharing with the whole family.

>> Honey panna cotta with poached quince and ginger snap

Panna Cotta ingredients

  • Cream 550g
  • Milk 130g
  • Sugar 60g
  • Honey 50g
  • Gelatine Leaves 4


  1. Heat the cream, milk, sugar and honey until simmering, then remove from the heat.
  2. Bloom the gelatine leaves in cold water. Once bloomed squeeze out excess water, stir into the cream mixture until fully dissolved, pour into serving glasses, and allow to set in the fridge overnight.

Poached Quince ingredients

  • Water 250ml
  • Sugar 200g
  • Star Anise 1 piece
  • Cloves 3 pieces
  • Cinnamon Stick 1 piece
  • 1 Bay Leaf
  • Quince 250g


  1. Peel the quince and dice, place the rest of the ingredients in a pot and bring to the boil. Once boiling reduce to a simmer and add the quinces. Cook until tender, remove from the liquid and cool.
  2. Reserve some of the cooking liquid.

Ginger snap ingredients

  • Butter 50g
  • Brown Sugar 50g
  • Golden Syrup 50g
  • Plain Flour 50g
  • Brandy 1tsp


  1. Heat the butter, sugar, golden syrup and brandy in a pan until the sugar has dissolved once dissolved add the flour and combine, allow to cool.
  2. Preheat the oven to 180c and line a baking tray with greaseproof paper Use a teaspoon to dollop 3 – 4 heaps of mixture onto the prepared baking tray. Space them well apart as they will spread.
  3. Cook in batches for 8 – 10 mins until set, golden brown and lacy in appearance, remove from the oven and allow to cool.

To Plate

Mix the quince with some of the reserved cooled cooking liquid and place on top of the set panna cotta, break up the brandy snap and arrange on top  with the quinces and serve

Derek Salmon

Novotel Barossa

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