Lemon Poppyseed Panna Cotta with Honeycomb Cookies

Servings

4-6 people

Ingredients

For the panna cotta:

• 1 cup heavy cream
• 1/2 cup whole milk
• 1/4 cup granulated sugar
• 2 tsp vanilla extract
• 1/4 cup lemon juice (freshly squeezed)
• 1/4 cup poppy seeds

For the honeycomb cookies:

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp salt
• 1 cup granulated sugar
• 1/2 cup light brown sugar
• 1/2 cup unsalted butter (softened)
• 2 large eggs
• 1 tsp vanilla extract
• Honeycomb toffee bits

Instructions

To make the panna cotta:

1. In a medium saucepan, combine cream, milk, and granulated sugar. Heat over medium heat, stirring occasionally.
2. Remove from heat and stir in vanilla extract. Let it steep for 10 minutes.
3. Strain the mixture through a fine-mesh sieve into a clean bowl. Whisk in lemon juice and poppy seeds.
4. Pour the mixture into individual serving cups or ramekins. Refrigerate until set, at least 4 hours.

To make the honeycomb cookies:

1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, cream together granulated sugar and brown sugar until light and fluffy.
4. Beat in softened butter until well combined. Beat in eggs one at a time.
5. Stir in vanilla extract and mix until smooth. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in honeycomb toffee bits.
7. Scoop tablespoon-sized balls of dough onto prepared baking sheet.
8. Bake for 12-15 minutes or until golden brown.

To serve:

Place a panna cotta in a serving glass or cup. Top with crushed honeycomb cookies and a sprinkle of poppy seeds, if desired.