Honey Lentil Panna Cotta with Berries & Balsamic

Honey Lentil Panna Cotta with Berries & Balsamic

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Credit: Courtesy of Canadian Lentils


2 cups (500 mL) 2% milk
½ cup (125 mL) split red lentils
1 Tbsp (15 mL) granulated sugar
1 vanilla bean
1 Tbsp (15 mL) unflavored powdered gelatin
1½ cups (375 mL) 35% cream
¼ cup (60 mL) honey
dash salt
¼ cup (60 mL) fresh raspberries, for garnish
1 Tbsp (15 mL) balsamic reduction, drizzled as needed for garnish


1. Place 1½ cups (375 mL) of 2% milk, lentils, sugar, and vanilla bean in a saucepan and simmer with a lid on until the lentils aretender, approximately 10 minutes. Meanwhile, in a small bowl place ½ cup (125 mL) milk and sprinkle with gelatin. Let it stand while the lentils cook, this will soften the gelatin.

2. When the lentils are tender, remove the vanilla bean and scrape its contents into the hot milk and discard the pod. In the bowl of a food processor, puree the hot milk and lentil mixture until smooth. Return the puree to the sauce pan and add the soaked gelatin and milk mixture. Heat on low until the gelatin dissolves, approximately 3-5 minutes. Do not boil.

3. Add the cream, honey, and a touch of salt to the lentil mixture. Pour into champagne glasses and refrigerate for 4 hours.

4. Garnish each of the chilled panna cottas with raspberries and a small drizzle of balsamic reduction.


6 servings



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Association of Nutrition & Foodservice Professionals