Head chef, Rob has shared one of the Jack Russell’s recipes, so why not give this delightful summer dessert a try. Please share your efforts on our Instagram or Facebook pages.


White chocolate & buttermilk panna cotta, homemade honeycomb

(Serves 6)


For the Panna cotta


  1. Soak gelatine in cold water until soft.
  2. Heat cream & the vanilla (removed from pod with sharp knife) in a pan, just before the boil add the gelatine whisk until dissolved add the chocolate  until melted.
  3. When cooled add the buttermilk slowly so it does not split (go grainy) add to clingfilmed rings or straight into glasses and chill in a fridge for 2 hours


For the Honeycomb


  1. Put the sugar & syrup into a saucepan (not on the heat) & stir together to mix. Place the pan on the heat and let the mixture first melt (do not stir), it will start to bubble, you are looking for a caramel colour, this will take 3 minutes or so.
  2. Take off the heat, Very quickly, otherwise caramel will start to burn, whisk in the bicarbonate of soda, it will rise immediately to a pale gold (very hot). Turn this immediately onto a parchment lined tin (fairly deep) Leave to cool for 1 hour then break into pieces.


Remove panna cottas from fridge, crumble honeycomb over and garnish with seasonal berries.