Milk and Honey Panna Cotta

6 gelatine leaves

200ml double cream

1 pint milk

75g local honey

1 vanilla pod, seeds reserved

– Soak the gelatine leaves in cold water for 5 minutes.

– Rinse but do not dry your dariole moulds or ramekins.

– Heat the milk, honey, cream and vanilla in a pan until just boiling.

– Strain into a jug and then pour into the moulds or ramekins.

– Leave to cool then refrigerate until set.

– To unmould warm the outside of the mould in warm water then invert onto a plate.

– Serve with fresh fruit of your choice. Homegrown raspberry coulis was mine!