Honey Labneh Pannacotta with Honey Walnut Sauce



If you think I am going overboard with challenges these days, then please feel free to think so! πŸ™‚ Next month, I am travelling home, so I am going to leave an empty blog behind for you, but making sure that there is plenty to read and explore for all of you out there.


I am participating in the AtoZ challenge this month. The challenge is hosted by Vidya and Jolly, and happens every two months, where we follow the alphabets, cook with an ingredient that is supposed to be the star of the dish. You can find the challenge posts done previously here. This month, the letter is “H” and the ingredient I chose to cook with is nothing but “Honey”.


I am sure there is no home that doesn’t have a bottle of honey hiding somewhere in the pantry. Apart from being a natural sweetener, it is known for its healing properties and general goodness. In my home, I have two camps. Rasha can’t stand the smell or taste of honey, while Azza can sit with the bottle and gobble down spoon after spoon – Winnie the Pooh style! πŸ˜‰ When I chose to make our weekend dessert with honey, I was surely worried that Rasha might not eat it, but I thought, “Come what may, let’s do it!”


I had this pack of labneh I had leftover after making the Spinach Labneh Rolls. I had so many ideas floating in my mind regarding what all to make with it. When Vidya posted regarding the participation, I was thinking of pairing the labneh with honey. Arabs do eat labneh topped with honey and some dry fruits and nuts like a dessert, so I was sure it would be an amazing combination. Thinking a bit further, I was wondering, “Why not a pannacotta?” It’s been so long since I had made one, so got to making it.




Pannacotta is an Italian cream rich dessert which is set using gelatin. There are already a few recipes on the blog – the basic one flavored with vanilla, a rose flavored one and a mango one. Usually the success of a pannacotta is determined by how sturdy your desert looks, yet when you run your spoon, it has to be as smooth as silk and melt in the mouth. With the way gelatin is as a dicey ingredient to work with, getting the sturdy appearance does become a challenge, but the smoothness would surely be there. πŸ™‚


For today’s recipe, I replaced a part of the cream with the labneh. I sweetened the pannacotta with honey and spiked it with some orange blossom water for flavor. While it set in the fridge, I thought I was keeping it too simple, so got to making a sauce to pour over it for an extra oomph. In 2 hours, we had a small portion of dessert, with the sauce poured over. It looked stunning and I was amazed it tasted lovely too. The labneh gave a slight salty tinge and the honey levelled up everything. The honey hater Rasha had her portion with the sauce, which did leave me a bit shocked. Maybe as she is growing, her taste buds are getting refined. πŸ™‚


The only little problem I had was my gelatin not setting. Maybe because it was closer to its expiry date. It did hold shape for sometime, but quickly melted off. By the way, it is mighty hot here and as I was shooting, the room was quite humid and it made the dessert so flowy that I couldn’t take a picture of a spoonful. πŸ™ But melty or not, the flavors and the sweetness was bang on and this is surely a dessert for the honey lover. Off to this simple recipe…





4.80 from 5 votes

Honey Labneh Pannacotta with Honey Walnut Sauce

Course Dessert
Cuisine Italian
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 6
Author Rafeeda


  • 180 gm pack labneh
  • 125 ml thick cream
  • 1/3 cup milk
  • 3 tbsp honey
  • 1/3 cup water
  • 1 1/2 tsp gelatin
  • 1 tsp orange blossom water
  • 1/4 cup brown sugar
  • 1/4 cup water
  • 2 tbsp honey
  • 15 gm butter
  • 1/3 cup walnuts


  • In a saucepan, whisk the labneh, cream and milk till smooth. Bring to heat - do not boil.
  • Heat the water in the microwave and stir in the gelatin till bloomed.
  • Add the gelatin water into the hot mixture and cook for a further of 2 minutes. Switch off.
  • Pour into moulds and allow it to cool. I poured into 6 small moulds.
  • Refrigerate till set.
  • Meanwhile, to make the sauce, bring the sugar and water to boil. Add the honey and boil till slightly thickened. Add the butter and walnut and cook for another minute. Switch off and allow to come to room temperature.
  • To serve, run a knife around the mould and slowly demould onto the serving dish. Top with the honey walnut sauce. Enjoy!

Join the Conversation

  1. Have never had a pannacotta made with labneh…it looks so silky smooth and yummy with that walnut sauce.

    1. Rafeeda AR Author says:

      Thank you so much Angie…

  2. Wow, this is one pretty dessert for sure! With the labneh, orange blossom water, honey and nuts going in, I can imagine how gorgeous this would taste too. πŸ™‚

    1. Rafeeda AR Author says:

      Thank you so much Priya…

  3. This is so delectable. How silky and creamy it looks. Great share.

    1. Rafeeda AR Author says:

      Thanks a lot Niranjana…

  4. The pannacotta looks yum. An interesting one with labneh πŸ™‚

    1. Rafeeda AR Author says:

      Thanks a lot Chitra… πŸ™‚

  5. Pannacotta looks perfectly creamy soft silky and yummy. Still I never used geletine. But now your post tempted me to try a pannacotta soon. I wish I could taste it. Lovely share.

    1. Rafeeda AR Author says:

      Thank you so much Sujataji…

  6. 5 stars
    Bookmarking! I need to try making pannacotta which I am sure we will enjoy. I don’t know what is holding me back from trying it.
    Love the dessert it surely is delicious

    1. Rafeeda AR Author says:

      Pannacotta can actually be tricky! Thank you so much Archana…

  7. 5 stars
    The panacotta is very inviting and though you had problems with the weather and the gelatin, I see a great end result Rafee. With extreme humidity the desserts do not retain shape when demoulded, this is a problem i face for icecreams as well. Anyways, Loved that the honey hating daughter enjoyed it. As they grow, the taste buds would definitely change. Also, its a huge bonus to have a dessert loving and making mother around.

    1. Rafeeda AR Author says:

      Thank you so much Vidya… <3

  8. 5 stars
    The way you have described the dessert, its definitely making my mouth water. I’m partial to pannacottas whether they are made with yogurt, cream, or coconut milk. Pairing with a flavorful honey sauce is like the cherry on top. Rafeeda I think you may have used too little of the gelatin for the amount of liquid used. Usually 1 packet which is about 21/4 – 21/2 tsps sets about 500ml total.

    1. Rafeeda AR Author says:

      I have used an almost similar quantity and it has always worked for me… next time I would add a little bit extra to see… but I hate the texture that comes if the quantity is not correct… Thank you so much Mayuriji…

  9. Never tried pannacotta in my life. Your recipe looks so yummy..the addition of honey walnut sauce makes it more tempting..will love to try..

    1. Rafeeda AR Author says:

      Thank you so much Ankita…

  10. This looks so delicious and is a healthy as a bonus. Just alerting you to the fact that I am scheduling a visit to your part of the world again…. I am sure I am allowed to send you a list of dishes that I want to make for me.

    On the gelatin issue, I am not friends with either gelatin and agar-agar. I am yet to learn to use them with fail-proof results.

    1. Rafeeda AR Author says:

      Haha no problem… please feel free to prepare your list… Thank you so much Aruna…

  11. That labenh looks glorious with the sauce. I am sure your little one will hereafter never worry about the honey in the sauce any more…hope the transformation is forever

    1. Rafeeda AR Author says:

      Thank you so much Seema, though I am not very positive, hehe…

  12. I have never tried Pannacotta till yet, but I am big fan of it after seeing many times in masterchef Australia. Your Pannacotta looks so silky & creamy. I love the addition of honey walnut sauce on top. Bookmarking your recipe. can we use normal cream in it.

    1. Rafeeda AR Author says:

      Thank you so much Jolly… Yes, very well you can use normal cream…

  13. 5 stars
    I have yet to try my hands on Pannacottta. Have used agar agar multiple times but not gelatin. Your dessert topped with that honey walnut sauce looks absolutely delectable. I am sure your little one word have not minded trying this.

    1. Rafeeda AR Author says:

      Thank you so much Poonam…

  14. What a beautiful description Rafeeda ! The desert looks really inviting, full of flavors and soft and delicate. Inspite of the challenges you creates a beautiful and lip smacking dessert !! kudos !!

    1. Rafeeda AR Author says:

      Thank you so much Paarul…

  15. Anshu Agrawal says:

    This is looking so tempting, i am totally drooling over it. I have never worked with gelatine but your recipe is inspiring me and will make this delicious desert soon. Awesome share!!

    1. Rafeeda AR Author says:

      Thank you so much Anshu…

  16. 4 stars
    May you have more such delicious ideas, Rafee ! this dish looks absolutely smashing…

    1. Rafeeda AR Author says:

      Hehe… thank you so much Kalyani…

  17. Panna Cotta with Labneh looks great Rafeeda. sometimes it happens things don’t go as we want them to go.. try some more gelatin in your recipe.. It looks delicious with honey walnut topping and orange blossom flavour.

    1. Rafeeda AR Author says:

      Thank you so much Swati…

  18. Honey labneh pannacotta looks so delicious Rafeeda ….wanna dig into this right now, so pretty presentation !

    1. Rafeeda AR Author says:

      Thank you so much Sasmita…

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

The Big Sweet Tooth Β© Copyright 2021.
All rights reserved.
Customized & Maintained Host My Blog