Ojai Hive & Honey at Barbareño in Santa Barbara
Ojai Hive & Honey at Barbareño in Santa Barbara is a coconut honey panna cotta with granita, honeycomb and fresh fruit. This dish features the many parts of a honeybee’s life: bee pollen they have gathered, honeycomb, the honey itself, and the literal fruits of the bees’ labor. Chef Preston Knox was inspired by the number of local farms that also keep bees, and their appreciation for the work bees do for us. Read more about this dish and Barbareño restaurant here.
It’s easy to make, and gorgeous on the plate!
Coconut Honey Panna Cotta with Honeycomb & Fruit
- 2 1/2 cups Coconut milk not separate
- 1/3 cup Honey
- 1 packet Gelatin
- 1 cup Mead or citrus beer
- 1/2 cup Fruit juice fresh is best
- 1/8 cup Honey
- 1 Tbsp Mint separated
- 1 Tbsp Basil separated
- 1 cup Pisatchios
- 1 cup Fresh fruit
- pee pollen, micro greens/shoots, edible flowers for garnish
- Start the panna cotta by simmering coconut milk and 1/3 cup honey in a saucepan. In another bowl, hydrate some gelatin. Take the pan off the heat and add in the gelatin. Stir, and let sit for 10 minutes.
- Once cooled, pour into greased serving bowls or ramekins. Cool in fridge until set, several hours or overnight.
- Make a granita by putting mead (honey fermented beer), some fresh fruit juice and pulp in a saucepan with half the mint and basic, and 1/8 cup honey. (You can substitute citrus beer or water for the mead). Boil this for 45 mins, then cool. Place in the freezer for several hours, raking it with a fork every hour to keep it from fully freezing.
- Toast pistachios on stovetop, let cool, then chop.
- Place the panna cotta on a plate, add some granita, honeycomb and freshly sliced seasonal fruit—Barbareño adds pineapple guava, blueberries, pomegranate seeds, dragon fruit, grapes, and spring stone fruit or citrus.
- Dust the plate with bee pollen, pistachios, and micro greens—Barbareño adds baby corn shoots, mint, micro basil, and edible flowers.