Valentine's Day Recipe: Burnt Honey + Chamomile Panna Cotta

Valentine’s Day Recipe: Burnt Honey + Chamomile Panna Cotta


We have a yummy Valentine’s Day recipe today thanks to Robin Selden of Marcia Selden Catering!

For a ‘love-struck’ Valentine’s Day, try this delicious Panna Cotta recipe. Our version serves eight people so feel free to share it with all of the sweethearts in your life!

burnt honey and camomile panna cotta recipe


For the Panna Cotta:

3 C Cream

1 Vanilla Bean, scraped

¼ C Sugar

3 t Gelatin

½ C Honey


For the Panna Cotta, pour the cold cream into a pot and sprinkle the gelatin over the surface of the cream. Let stand for 5-10 minutes.

Bring the cream, vanilla bean, and sugar to a boil and set aside to steep.
Place the honey in a pot and burn until red amber in color.

Remove from heat and deglaze with the cream mixture. Strain, cool, and pour into eight individual bowls or ramekins.

Place the bowls or ramekins into the refrigerator and let set for at least 3 hours before serving.

Garnish with poached quince and brown butter sponge cake. This recipe also tastes delicious with caramel sauce, toasted almonds and raspberries too!


Also From March Selden Catering:

Bruleed French Blonde Martini


robin selden

Robin Selden is the Managing Partner & Executive Chef of Marcia Selden Catering & Event Planning, the” it” caterer of Connecticut for nearly 38 years, orchestrating premier parties and weddings throughout the tri-state area; cooking for commanding companies, countless celebrities, and political dignitaries including 3 former US Presidents.

Marcia Selden Catering has offices and operations in Stamford & Greenwich Connecticut as well as an office, kitchen and venue in New York City. Robin is the current International Caterers Association President and was named their Chef of the Year in March at the Catersource conference.

Robin was also named as one of the Innovative Chefs of 2016 at the Greenwich Food & Wine Festival and was the only catering chef and the only woman chef. Selden spearheads the company’s Marketing and Public Relations platform and is featured monthly on 5 food blogs as well as countless magazines.


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