Mike's Honey Recipe


As we all know Mike is a keen bee keeper.

Mike & Gareth spoke to one of our regions top chefs to see what they would do with Mike's honey and this is what they said.

Vanilla and honey Panna cotta with Boysenberries 


10 mins
5 mins
4 hrs


348 kcal
• Gluten FreeKid Friendly
Panna Cotta
• 4 leaves gelatine
• 1 ½ cups cream
• 1 ½ cups milk
• 3-4 tablespoons liquid honey
• 1 lemon finely grated zest
• 1 vanilla bean seed pod or 1 teaspoon vanilla bean paste
• oil for greasing moulds e.g. walnut, coconut, or grapeseed oil
• 6 dariole moulds or small tea cups
To Serve
• 2 cups fresh ripe boysenberries
• ¾ cup boysenberry juice or fruit liqueur e.g. cassis or framboise


• Roughly break up gelatine leaves, place in a bowl and cover with cold water. Leave gelatine to swell for 5-10 minutes until very soft and pliable.
• Meanwhile, combine cream, milk, honey, lemon zest and vanilla in a medium-size pot or saucepan and heat gently over low to medium heat, until it almost comes to the boil (however do not let it come to the boil).
• Remove soaked gelatine leaves from water (they will be transparent and floppy) and whisk into hot milk mixture until well combined and all the gelatine has dissolved. Pour into a pouring jug (for easier pouring and less mess!).
• Lightly grease molds or tea cups with oil. Carefully pour mixture into moulds or tea cups, dividing equally, and place in the fridge for at least 4 hours or overnight to set.
• Combine boysenberries with juice or liqueur in a bowl and set aside in the fridge to marinate until panna cotta are ready.
• When ready to serve, dip moulds or teacups into hot water briefly for 5-10 seconds, and run the blunt edge of a knife around the edge to separate from the mould. Place a small serving plate on top of each panna cotta and invert plate – the panna cotta should drop out. Arrange boysenberries around panna cotta and drizzle over syrup just before serving.


I pick some luscious boysenberries and create this spectacular panna cotta dessert! This dessert is perfect to prepare in advance of a friend's coming over. For depth of flavour I add honey and a vanilla pod which compliments the berries well. I used fresh New Zealand grown boysenberries, but you could substitute with any in-season fresh berry for this recipe.