Palisa Anderson’s Panna Cotta with Pink Guava Granita & Bee Pollen

Recipe Information

Preparation time
30 minutes
10 minutes, plus 3 hours setting time


For the panna cotta: 

  • 3.5 sheets gelatine
  • 1L heavy cream
  • 40g caster sugar
  • 1 scraped vanilla bean, split and scraped
  • ½ tsp salt

For the guava puree:

  • 2-4 pink guavas depending on size
  • 60ml raw honey
  • ½ tsp salt
  • Bee pollen to serve


  1. Soak gelatine sheets in cold water for 20 minutes then squeeze the water out of them and keep aside.
  2. Prepare an ice bath for the bowl which you will make the cream mixture in - it should be able to fit the inner bowl with the cream mixture inside.
  3. Combine cream, sugar, and salt and bring to the boil over a medium heat.
  4. Remove from the heat, add gelatine leaves and whisk to dissolve.
  5. Strain into a bowl and place over the ice bath.
  6. When the mixture is at room temperature add the vanilla seeds and whisk to combine.
  7. Pour into serving glasses or ramekins leaving enough room to spoon in guava puree. Cover with wrap and refrigerate for a minimum of 3 hours to set.
  8. Peel and puree ripe guavas, sieve out the seeds and combine with honey and salt. Freeze until frozen 3hrs minimum. Scrape into a granita and refreeze until ready to serve.