Honey and Lemon Panna Cotta

Ingredients

• 200 ml fresh cream (crème fraîche)
• 200 ml milk
• 4 sheets of colourless gelatine
• 4 tablespoons of honey (preferably quality honey)
• 1 teaspoon lemon zest
• 1 teaspoon vanilla essence (optional)

Preparation

1. Place the gelatine sheets in cold water and leave to hydrate for about 5 minutes.
2. Combine the cream, milk and honey in a saucepan. Bring to the boil and stir until the honey is completely dissolved. Don't let it boil.
3. Remove the pan from the heat and add the hydrated gelatine sheets (drain off the excess water first). Stir well until the gelatine is completely dissolved.
4. Add the lemon zest and vanilla essence (if using) to the mixture and stir to combine the flavours.
5. Distribute the mixture into individual moulds or bowls, whichever you prefer. Leave to cool at room temperature, then refrigerate for at least 4 hours or until solidified.
6. When serving, garnish with a drizzle of honey, lemon zest or fresh fruit to taste.