For best results, always weigh ingredients where a weight is provided
Instructions
See notes for turning out panna cotta.
Pour the cold milk into a saucepan and sprinkle the gelatine over the top. Allow it to "bloom" for 5 minutes (it should look a bit wrinkly by the end).
Turn the heat on low under the milk and stir for a minute or two until the gelatine has dissolved.
Add the honey and stir again until completely incorporated. This should only take another 30 seconds. Don't let the milk get too hot or to come to a simmer. It should only be just warm.
Take the saucepan off the heat. Pour in the cream, almond extract and salt and mix until thoroughly combined.
Divide evenly among 6 ramekins or glasses. Place immediately in the fridge and allow to set for at least 4 hours (or they can be made up to 2 days ahead).
Remove from the fridge and top with extra honey, almonds and toffee.
Notes
If you want to turn the panna cotta out onto a plate when set, first start by spraying 6 dariole moulds or ramekins with oil spray. Wipe them with paper towel so there is only a light covering.
To unmould;
fill a dish with an inch or so of warm water (for tin moulds) or hot water (for ceramic ramekins)
sit the moulds in the warm water for 10-20 seconds. Place your serving dish on top of the panna cotta mould and flip it over. Give the panna cotta a gentle shake. They may take a little bit of encouragement but should slide out perfectly.
If it's not releasing, press very lightly around the edge of the panna cotta with your finger to release it from the sides and test again.
If it's still not releasing, it just needs a touch longer in the warm water.
These will melt if left for too long out of the fridge. You can turn them out prior to serving but make sure you have room for all the plates to sit in the fridge.
Please use a good quality honey that you love the flavour of. It is the star of the show in this recipe so the better the honey, the better the panna cotta.
To make the almond toffee crumb, use this pistachio brittle recipe, but swap the pistachios for flaked almonds and then blitz in a food processor once it hardens to turn it into a fine crumb.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.