Why You'll Never Fully Recreate this Honey Panna Cotta Recipe

I'm showing you how to make honey panna cotta and explaining why you'll never be able to fully recreate the one I've made here. Sounds a bit ominous but it's actually a good thing.
This recipe is for a plated honey panna cotta dessert with rhubarb gel, graham cracker crumb and edible pansies.
This honey and rhubarb panna cotta dessert is the third dish of a five part series called Flight of the Bumblebee, made possible by Sony Alpha and the Sony Alpha Female+ Grant. The series features five dishes inspired by seasonality and the magic of bees.
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[@lordgarion514]

Just to make things easier, since you're putting the design on the top, and freezing them to make them easier to unmold, there's no reason to cut the bubble wrap into circles.
Just use a sheet as big as your entire pan, and cover it all.
You only need to cut circles if you're doing the bottom, and flipping the mold over to remove them.

[@name-hn1yq]

It literally defies milk and honey, their stories and background in one dish, what a beautiful way to represent to represent these two ingredients

[@EveaGornall]

So relaxing to watch…

[@jacksonwagener5626]

You never fail to amaze me and continue to be a major inspiration

[@UrbanAsia]

Chef it is so simple but it is really gorgeous . Thank for your video.

[@silvanacreanza1983]

You are so talented. Thank you for sharing your art and knowledge.

[@tloverde1166]

Beautifully creative!!!

[@soynaatquienmas]

muy hermosa toda tu creatividad y conocimiento, muchas muchas gracias por compartir y enseñarnos todo esto!!

[@oceanbaby4521]

This was amazing as usual 👩‍🍳

[@jochenpaal9151]

soo soo freaking amazing to watch! I fell, I can smell the air and the flowers your bees visited!

[@ChefStudioChannel]

Thank you so much ☺️ so glad you enjoyed it 🐝

[@rafacasado5590]

Great job as always. thanks for sharing. Saludos desde España

[@harika_rddy]

Beautiful video. Top notch content. Please make more such videos most regularly.
Absolutely love your channel 😍❤️

[@ChefStudioChannel]

Thanks so much and I’ll try haha! 💚💛

[@SloveniaWalksAndViews]

Looks very delicious and beautiful.

[@michaeljensen7896]

Wow! Great episode and I will never look at bubble wrap the same 🤷🏼‍♂️😁

[@JosephBuckner]

beautiful!

[@Qlorck]

Waw incroyable, love it 😍

[@hyohyo7083]

Just simply beautiful.

[@ChefStudioChannel]

Thanks so much 💚

[@EZXSniperZzz]

Oh damn is that beautiful! I'd be staring at that panna cotta for at least 5 minutes before eating it!

[@ChefStudioChannel]

Hahaha thank you so much! 😊🤗💚

[@khem4645]

Fantastic! 👍

[@ChefStudioChannel]

Thank you Julia! ☺️

[@bwroth355]

Loved it! Was there more to the inspiration sorry behind this dish?

[@yasm1230]

Your videos are amazing

[@sookyung4039]

wow ,thanks

[@marileipianagiordani6227]

The is meraviglioso!!!👏🏻👏🏻👏🏻👏🏻👏🏻😍😍😍😍💪🏻

[@joanneleahy6984]

Just beautiful. I do have one question. you use a lot of gelatin in this recipe. Could this be achieved with less or did you use that much purely because of the way you plated the dessert. I only ask because I'm planning something similar and want to get it right

[@Matzes]

beautiful

[@ChefStudioChannel]

Thanks so much for watching! 💚

[@user-rf2it9uv2p]

Благодарю💖

[@bblimbutumrok2426]

Nice

[@darlingblue]

Really beautiful! If I wasn't lactose intolerant then I'd want to make this ;_;

[@Recanon]

You could definitely try this by substituting the milk for coconutmilk. The ratios might be a little different, but I suggest sticking to this recipe(500 coconutmilk to 500 coconut cream). It's not like it will be inedible. Also I wouldn't put rhubarb with it, but maybe try making a mango or blueberry gel.

[@vivienvdcorput605]

How big is your mold? Love your channel btw

[@August222]

Sweet mother of God you are a master, master of light and shadow, master of techniques, master curator of music.
The pandemic at times has made me hate humanity; your videos, Chef, make me love humanity. Thanks for that.

[@cheffamily6165]

Top👌🏻👏🇲🇦

[@ChefStudioChannel]

Thank you ☺️

[@eugenesulte8142]

what can i use as substitution for rhubarb? Ill have practical exam and i was assign in dessert. I live in east asia, i was thinking of strawberry as substitution but i cant find one

[@shanene3145]

Whatever fruit that's sour or have similar flavor profile with the rhubarb

[@kaydeekreitlow424]

Why does your vanilla have a molasses consistency?

[@atozbeats5644]

What is the pink drops on the plate

[@ChefStudioChannel]

Rhubarb gel ☺️

[@August222]

And I can’t for the life of me find that silicone mold on Amazon 😕

[@mr.brain20yearsago20]

Go with a different mold shape. Or check the cake material shop.

[@ThuulileDube]

🥺🥺😭😭

[@rolandpruller1984]

???Rezept???wo

[@brianuy75]

to claim never fully recreate is a little arrogant because it can be easily recreated & can be done much more better

[@Speedmonster72]

She's not saying you can't recreate it because you're not a good enough chef, she's saying that because, as explained in the intro, honey and milk are products of their local bees and cows and thus unique to their region.