Almond Honey Panna Cotta

Almond Honey Panna Cotta

Ingredients:

Method:

  1. Prepare 6 ramekins by spraying it with oil and wipe them with paper towel so a light covering remains.
  2. Pour milk into a saucepan and sprinkle the gelatine on top  to bloom for 5 minutes.
  3. Turn the heat on low under the milk and stir for 1-2 minutes until gelatine dissolves.
  4. Stir in the honey until fully incorporated and milk comes to a simmer. Be careful not to boil the milk.
  5. Remove from heat and stir in salt, almond extract and cream. Mix thoroughly until combined.
  6. Divide evenly among 6 ramekins. Place immediately in the fridge and allow to set for at least 4 hours. This recipe can be made up to 2 days ahead.
  7. Remove from the fridge and serve cold with sliced almonds and a small chunk of honeycomb.